Meg’s Chicken Chilli Casserole

Chilli chicken casserole

Meg Bayliss says this rustic casserole needs little attention paid to it. Just chop everything up roughly and throw it in. Sounds nice and easy to us Meg. We say, the simpler the better.


6 chicken thighs, halved
400 gm can tomatoes, diced
1 tbsp flour
1 onion, diced
4 cloves garlic
3 carrots, chopped
4 potatoes, chopped
2 slices bacon
1/3 cup tomato sauce
2 tbsp balsamic vinegar
2 chilli, chopped fine
1/4 cup fresh herbs
1 tbsp butter
1 cup chicken stock, warmed

Cooking Instructions

  1. In large inner pot, heat oil, add bacon and cook for 1 minute.
  2. Add chicken and garlic to pot and cook till chicken seared.
  3. Add flour to pot and mix well Add remaining ingredients to pot and combine well.
  4. Bring pot to boil and simmer for 15 minutes.
  5. Transfer pot to Ecopot, with lid on.
  6. Cooking time 2 hours.

HINT … Serve with warm crusty bread.


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