Sunday, November 10, 2013

Chicken and vegetable bake

This is a great dish for using up all those vegetables in the fridge and making sure you get your 5 servings per day.

Begin by browning your cubed chicken pieces in a fry pan, I would suggest using thigh meat which is full of flavour, set aside.

Follow this with browning 500gms of minced pork and set aside.

In your casserole dish place your vegetables.
In my case this included:

2 grated Zuchinni
2 grated carrots
1 thinly chopped brown onion
4 thinly sliced celery ribs
1 can of red kidney beans
1 can of tomatillos (or tomatoes)
3 diced garlic cloves
2 diced chillies
2 cups of chicken stock

Mix the cooked meat through the vegetables  cover and simmer at 180c in a warm oven.

Before serving remove the cover and cover with grated cheese, return to oven until browned.

Serve with rice, sour cream and corn chips.

No comments:

Post a Comment