Name: Spanish chicken and capsicum casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 8 chicken thigh fillets, trimmed; 2 red capsicums, seeded, chopped; 2 onions, thinly sliced; 400 gram woolworths select diced tomatoes; 1 1/4 cup woolworths select chicken liquid stock; grated zest and juice of 1 orange; 3/4 cup stuffed green olives; 1/4 cup chopped coriander; cooked couscous, to serve

Spanish chicken and capsicum casserole

Feed the family this Spanish chicken and capsicum casserole for dinner tonight - wholesome, warming, and full of delicious authentic flavour!

Serves 6

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

2 tablespoon olive oil

8 chicken thigh fillets, trimmed

2 red capsicums, seeded, chopped

2 onions, thinly sliced

400 gram woolworths select diced tomatoes

1 1/4 cup woolworths select chicken liquid stock

grated zest and juice of 1 orange

3/4 cup stuffed green olives

1/4 cup chopped coriander

cooked couscous, to serve

Method

1.Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large flameproof casserole dish on high. Cook chicken for 5 minutes until browned. Transfer to a plate.

2.Heat the remaining oil in dish. Cook capsicums and onions, stirring, for 4 minutes. Return chicken to dish with tomatoes, stock, zest and juice; bring to boil.

3.Bake, uncovered, for 40 minutes. Stir through olives and coriander. Season to taste. Serve with couscous.

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