This has to be one of the tastiest and easiest ways of doing chicken I’ve come across yet. Plonk it all in a large pot, go away for an hour, et voilá it’s done. Add a salad and some rice, and there’s a very easy, delicious meal.
So Fiesta Friday friends, how about it. Do you think it lives up to my high praise?
Easy Greek chicken casserole with sweet, red capsicums
- 1 kilogram of chicken breast (no skin)
- 3 red capsicums
- a bunch of spring onions
- 2 large tomatoes
- 2 cloves of garlic (at least!)
- ¼ cup of olive oil
- salt and pepper
- optional for a sauce: 1 orange, cornflour, lemon thyme
- Slice the chicken breasts into several smaller pieces (we usually ended up with 1 or 2 inches across).
- Slice the capsicums, tomatoes, and spring onions. Finely dice the garlic.
- Pop the lot into a large pot, with the chicken on the bottom and the veggies on the top. Add the salt and pepper. Drizzle the olive oil across the top. Save a few of the spring onion slices to later.
- Cover the pot with a tight-fitting lid, bring it to the boil, then simmer over a low heat for about an hour. Amazingly enough, a lot of water comes out of the veggies and gives you a delicious, juicy casserole.
- Optional extra: too much juice? Pour it off into a smaller saucepan and boil to reduce it to about ½ cup, then thicken it with about a dessert spoonful of cornflour. Stir in some lemon thyme and the juice from an orange. Stir this over a low heat until you have a nice thick consistency to give yourself a delicious orange sauce to pour over the top.
- Serve with rice and salad or green veggies. Use those reserved spring onion slices for a bit of last-minute sprucing up.
The first time I made this, I didn’t believe the recipe and added about ¼ cup of water to stop the chicken from burning. All that did was give me an extra ¼ cup of liquid to cook off later!
Source: Adapted from Our Greek Table (2009) by Pam Talimanididis. Hardie Grant Books: Prahan, Australia.