Chicken and Gravy Casserole
Ingredients
Method
1
Heat 2 Tbsp of oil in a large casserole pot, over a medium heat. Sauté the onions and garlic for 3 minutes, until soft and clear. Add the Hinds Spices Paprika and fry for a further minute. Remove and set aside.
2
Heat the remaining oil and coat the chicken thighs in the Bisto Gravy for Roast Chicken and brown in the oil for 5 minutes. Add the onions, baby tomatoes, Rhodes Quality Chopped & Peeled Tomatoes, rosemary, chicken stock and sugar. Bring to a gentle simmer.
3
Place in a preheated oven at 180°C for 30 minutes.
4
Remove from the oven, season with salt and Hinds Spices Pure Black Pepper and serve with rice and Rhodes Quality Whole Kernel Corn in Brine.
This recipe uses:
