Saturday, 19 March 2016
CHICKEN CASSEROLE..with mushrooms
2 tablespoons canola oil
1 kilo chicken breast fillets
2 brown onions, halved and sliced
2 teaspoons minced garlic
1 teaspoon smoked paprika
1 cup water
2 oxo chicken stock cubes
400 gram can diced tomatoes
200 grams mushrooms, sliced
2 bay leaves
salt and pepper to taste
2 tablespoons cornflour
heat half the oil in a large, deep fry pan over medium heat. brown chicken,
remove from heat and put into a bowl with the juices. put aside
in same fry pan, heat remaining oil. add onion and garlic and saute until
onion is translucent.
add paprika and cook stirring, for 1 minute.
return chicken and juices to pan.
add the water, crumbled stock cubes, tomatoes, mushrooms and bay leaves.
bring to the boil. reduce heat to low, cover and simmer, stirring occasionally, for
45 minutes or until chicken is cooked through.
remove the bay leaves. add salt and pepper.
mix the cornflour with enough water to make a paste.
stir through casserole to thicken. cook for another minute.
serve with mashed potato and vegetables if desired.