Spanish Style Chicken Casserole
This is a lovely rich recipe, that uses up the leftover chicken from the roast chicken recipe. We have bulked it out with an addition of tinned butterbeans. It is great on its own or can be served with crusty gluten free bread.
Credited to: Coeliac UK
Kcal: 402.6
Difficulty: Pretty easy
Serves 4
10 mins prep
45 mins cooking time
Ingredients
- 1 tbsp oil
- 1 large onion, sliced
- 2 garlic cloves, chopped
- 1 red pepper, cut into chunky pieces
- 1 sweet potato cut into 1 inch chunks
- left over chicken from roast recipe
- 1 can butterbeans, drained
- 1 can tinned tomatoes
- 1 tsp smoked paprika
- 1 tsp dried oregano or a herb of your choice
- Chicken juice, reserved from the roast
Notes: *Search our online food and drink directory for suitable products.
Method
- In a large saucepan, heat the oil, add the onions, pepper, and garlic. Fry on a medium heat for 5 minutes or until slightly golden.
- Add the sweet potato, any left over chicken, the butterbeans, tinned tomato, smoked paprika, herbs and chicken juice.
- Bring to the boil, then turn down to simmer for 25 mins until the sweet potato is cooked and the chicken is heated through.
Nutritional information per serving
Kcal
402.6
Fat
19g
Carbs
29.1g
Protein
29.2g
Fibre
6.7g
Sugars
10.9g
Hints and tips:
Enjoy with gluten free crusty bread if you wish.
