Tomato Chili and Chicken Casserole

February 25, 2014

Tomato Chili and Chicken Casserole
 
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Author:
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 8 chicken drumsticks
  • 1½ cups chopped red onion
  • 4 garlic cloves, minced
  • ½ to 1 tsp sambal oelek (chili paste)
  • ¾ lb (375 g) basket cherry tomatoes, halved if large
  • 1 medium red pepper, sliced
  • 1 lb (500 g) small baby potatoes, sliced
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 1 tbsp chopped fresh oregano
Instructions
  1. Grease a medium shallow casserole dish.
  2. Preheat the oven to 350ºF (180ºC).
  3. Heat the oil in a large frying pan over medium heat.
  4. Cook the chicken in 2 batches for about 5 minutes on each side until browned.
  5. Place in the prepared dish.
  6. Cook the onion, garlic and sambal oelek in the same frying pan over medium high heat for about 5 minutes or until the onion is softened.
  7. Add to the chicken.
  8. Stir in the remaining ingredients.
  9. Cook uncovered, in the preheated oven, stirring once during cooking for about 1½ hours or until the chicken and the potatoes are tender.
Notes
Make Ahead: The casserole is best made just before serving.

Serving Suggestion: Serve with grilled polenta and zucchini.

 

Posted in Casseroles, Stir-Fry and One Pot Meals and tagged