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Chicken and Gravy Casserole

Total Time 2 hours
Servings 6 Servings

Ingredients

  • 4 Tbsp (60 ml) canola oil
  • 2 red onions, finely diced
  • 3 cloves garlic, crushed
  • 2 tsp (10 ml) Hinds Spices Paprika
  • 800 g deboned chicken thighs, cut into 3
  • 25 g Bisto Gravy for Roast Chicken
  • 250 g baby tomatoes
  • 1 400 g can Rhodes Quality Chopped & Peeled Tomatoes
  • 2 sprigs thyme
  • 1 cup (250 ml) chicken stock
  • 1 tsp (5 ml) sugar
  • 1 400 g can Rhodes Quality Whole Kernel Corn in Brine, drained
  • Salt and Hinds Spices Pure Black Pepper for seasoning

Instructions

  • 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.
  • 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. 
  • Place in a preheated oven at 180°C for 30 minutes.
  • 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.