MEXICAN CHICKEN CASSEROLE
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.