3 July, 2017
Spanish Chicken Casserole
This Spanish Chicken Casserole recipe is one that I have been using for years. Not only is it quick and easy, but also tasty.
Spanish Chicken Casserole
You Will Need:
2 onions chopped
6-8 chicken portions
12,5 ml margarine or butter or oil
2 tomatoes, skinned and chopped (I admit I seldom skin them)
3 carrots peeled and sliced
1 packet thick vegetable soup powder
500 ml water
50 ml mayonnaise
50 ml chutney
12,5 ml tomato sauce
2 bay leaves
15ml parsley
10 ml flavor enhancer
Method:
Fry the onions and chicken lightly in the margarine in a fairly large saucepan or casserole dish.
Add the tomatoes and carrots.
Mix the rest of the ingredients for the Spanish Chicken Casserole and add to the chicken in the pan.
Simmer slowly over a low heat for about 1 hour or until the chicken and carrots are soft.
Serve with rice, preferably Basmati.
Cello Ornate Hot-Pot Insulated Casserole Food Warmer/Cooler, 1.7-Liter
For a great chicken curry recipe, click here.