Entrees

One Pot Tomato Chicken Bean Casserole (serves 4)

Nice and filling and just a little spicy. Good on a cold day. The ingredients complement each other nicely – tomatoes, roasted red peppers, chicken and white beans. Serve with a baked potato, maybe.

2 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
2 large cloves of garlic – grated
1 tbsp. double concentrated tomato paste
2 tsp. harissa paste (start with this amount and add more later if you like things hotter)
2 chicken breasts – cut into small bite size pieces
1 tsbp. double concentrated tomato paste
2 tsp. harissa paste (start with this amount and add more later if you like things hotter)
1 cup tomato passata
1 can cannellini beans
6 oz. roasted red peppers (from a jar)
1 1/2 cups chicken broth

Heat 1 tbsp. oil in a Dutch oven/cast iron casserole dish and, when sizzling, add the onion and let soften and brown. Add garlic and cook for a couple more minutes then stir in the tomato paste and the harissa paste and mix well.
At the same time place the other tbsp. oil in a skillet/frying pan and when nice and hot add the chicken and sear – this will add more flavor to the casserole. When this is done tip the contents into the Dutch oven and then add the rest of the ingredients.
Bring to a boil then turn the heat down to a simmer and cook for 45 minutes with the lid on, stirring occasionally.

Tags:

Subscribe to our new recipes and newsletter

Holler Box