At a glance
Preparation time: 60 minutes
Difficulty: Medium
Serves: 10
Ingredients
- 1kg chicken thigh fillets (remove fat)
- 1 onion, chopped
- 1 large potato
- 1 large zucchini
- 2 large carrots
- 500g frozen peas and corn mix
- 800g can diced or chopped tomatoes (no added salt if available)
- 1 tablespoon crushed garlic or 1 clove fresh garlic crushed
- 1 tablespoon of mixed herbs or 2 tablespoons of chopped fresh parsley
- 2 tablespoons of oil
Steps
- Cut chicken and vegetables into bite size chunks.
- Heat oil in a large pot or saucepan, add onion and chicken and fry for 5 minutes. As this recipe is for 10, use one very large saucepan or two medium ones.
- Add all other ingredients and bring to the boil. Turn heat down and simmer gently, lid on, for 15 – 20 minutes or until chicken is cooked, (no pink chicken meat or pink juices) and vegetables are cooked (when the potatoes and carrots are soft).
- Serve with rice (brown rice if available) or pasta (wholemeal if available) or bread (wholemeal or wholegrain if available).
Watch how to make it
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Chicken casserole
This recipe was published in Quick Meals for Kooris at Home resource by Nutrition Services, Central Coast Local Health District.
