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Spicy chicken and vegetable casserole
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Prep Time:
10 minutes
Cook Time:
95 minutes
Total Time:
105 minutes
Try this easy-to-reheat chicken casserole for flexible family dinner schedules.
Ingredients:
  • 27.30 gm olive oil
  • 600g chicken thigh fillets, quartered
  • 1 medium red onion, chopped
  • 2 large carrots, peeled, halved, thickly sliced
  • 2 garlic cloves, crushed
  • 40.00 ml plain flour
  • 40.00 gm chilli pesto
  • 382.50 gm chicken style liquid stock
  • 1 large red capsicum, chopped
  • 375ml can coconut light and creamy evaporated milk
  • 150g green beans, trimmed, halved
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • Steamed white rice, to serve
Instructions:
  • In a heavy-based, flameproof casserole dish or saucepan, heat 1 tablespoon of oil over medium-high heat. Brown the chicken in batches for 5 to 6 minutes, then transfer to a plate.
  • In the same dish, sauté onion in the remaining oil until softened. Add carrot and cook until starting to brown. Stir in garlic until fragrant. Sprinkle flour and cook for 1 minute. Mix in pesto and stock, then bring to a boil.
  • Place the chicken back into the dish, then lower the heat and simmer covered for 45 minutes. Add capsicum and simmer uncovered for an additional 15 minutes. Stir in milk and beans, season with salt and pepper, and simmer for 5 more minutes. Finish by stirring in parsley and serve with rice.

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