Chicken and olive casserole


 

chicken and olive casserole

Chicken and olive casserole

You have had roast chicken and need to find a use for the leftover meat, or you have a couple chicken breasts in the fridge waiting to be used but do not have much time. This chicken and olive casserole is what you need.
This is a great winter warmer with Mediterranean flavours that is easy to cook and takes just a few minutes to make.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine British
Servings 2 people
Calories 374 kcal

Equipment

  • casserole pot

Ingredients
  

  • 300 g chicken breast (or chicken thighs)
  • med onion (diced)
  • 3 clove garlic (crushed & chopped)
  • 1/2 tsp Rock salt
  • 1/2 tsp black pepper (ground)
  • 1 tsp paprika
  • 1 item red chilii (diced)
  • 300 g chopped tomatoes (canned)
  • 1 cup white wine
  • 1 cup green olives with herbs

Instructions
 

  • Dice a medium sized onion and fry with two crushed/chopped garlic cloves (and optional chopped chilli) in olive olive. Season to taste with salt, freshly ground black pepper and a teaspoon of ground paprika

Method 1 - cooked chicken

  • If using pre-cooked chicken, remove the chicken meat from the bone and tear into bite-sized pieces
  • Add to the onions and fry for a minute or two. Add a cup of white wine, a can of chopped tomatoes and a handful of green olives with herbs
  • Cook for another five minutes and serve
  • Serve with baked potatoes and lettuce/tomato salad

Method 2 - raw chicken

  • If using uncooked chicken, cut it into bite-sized pieces and brown it with the onions, paprika and garlic. Add a cup of white wine, a can of chopped tomatoes and a handful of green olives with herbs
  • Simmer or casserole in the oven at 160C for 20 minutes or until the chicken is cooked all the way through
  • Serve with baked potatoes and lettuce/tomato salad
Keyword casserole, chicken, olive
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