Quick chicken casserole


Serves 4


1 tbsp olive oil
4 chicken quarters or breasts, skin removed (approx 454g total weight)
1 red onion, peeled and chopped
1 clove garlic, peeled and crushed
1 red pepper, de-seeded and thickly sliced
2 tsp ground paprika
280ml chicken stock
3 tbsp tomato puree
salt and pepper, to taste


  1. Heat the oil in a large, deep pan and fry the chicken pieces on all sides for 5–6 minutes, or until golden brown (quarters will take longer than breasts). Transfer to a plate.
  2. Add the onion, garlic and pepper to the pan and fry for 3–4 minutes.
  3. Return the chicken to the pan, sprinkle over the paprika and pour in the stock.
  4. Add the tomato puree and seasoning, stir well and bring to the boil.
  5. Reduce the heat and simmer for 20 minutes, or until chicken is cooked through.

Serve with rice, pasta, or potatoes. See how to cook all of these here.