MEX­I­CAN CHICKEN CASSE­ROLE

YOU Gluten Free - - Easy Meals -

Serve this fra­grant and spicy casse­role for an easy supper.

4 por­tions Prepa­ra­tion time: 20 min­utes Cook­ing time: 40 min­utes

400-500 g skin­less chicken breast fil­lets, cut in strips or cubes salt and pep­per 10 ml (2 t) olive oil 1 onion, chopped 4 gar­lic cloves, crushed 3 green pep­pers, diced 300 g (1 pun­net) mixed mush­rooms, sliced 5 ml (1 t) ground cumin 5 ml (1 t) chilli pow­der 15 ml (1 T) chopped fresh oregano or 5 ml (1 t) dried 3 toma­toes, peeled and chopped 1 can (400 g) red kid­ney beans, drained 375 ml (1½ c) cooked low-GI brown rice hand­ful fresh co­rian­der, chopped 60 ml (¼ c) plain yo­ghurt ex­tra co­rian­der to gar­nish grated cu­cum­ber mixed with plain yo­ghurt to serve tomato salad to serve

1 Pre­heat the oven to 180 °C. 2 Coat a fry­ing pan with non­stick spray. Sea­son the chicken with salt and pep­per, pour over the oil and stir to coat. Fry un­til lightly browned but not cooked. Re­move from the pan. 3 Spray the pan again and lightly stir-fry the onion, gar­lic, pep­pers and mush­rooms. Cover and steam-fry un­til just done. Add a splash of wa­ter to pre­vent catch­ing. 4 Add the spices, oregano, chicken and toma­toes, cover and steam-fry for about 7 min­utes or un­til fra­grant. 5 Stir in the beans, rice and co­rian­der and trans­fer to a casse­role dish. Stir in the yo­ghurt and bake in the oven for about 20 min­utes or un­til heated through. 6 Gar­nish with ex­tra co­rian­der and serve the casse­role with cu­cum­ber yo­ghurt and a tomato salad.

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