Spicy Chicken Cassarole
- 9 chicken thighs, skinned
- 2 onions, Chopped
- 1 -2 garlic clove
- 50 g lardons
- 1 leek
- 1 -2 celery rib
- 1 capsicum, red
- 1/2 cup flour, plain
- salt and black pepper
- 1 tablespoon of el paso hot and spicy taco seasoning mix
- 1 1/2 tablespoons oil
- 2 chicken bouillon cubes or 2 vegetable stock
- 1 1/2 cups water
- 1 tablespoon cornflour, if necessary
- place flour in a plastic bag and coat chicken pieces a few at a time.
- heat oil and fry the chicken pieces until sealed all over and looking light brown. place in microwave dish.
- Add the onions and garlic to the frypan and continue cooking until soft adding the lardons cook for another few minutes then add the leeks, celery and capsicum.
- Add the stock cubes and the tablespoon of El Paso taco mix with one cup of the water, simmer for a few more minutes until everything has merged together.
- Add the vegetables etc to the chicken, the liquids should come up to about 1 inch or so, if not add the extra water.
- place in microwave on high for 2-3 minutes so that it comes to the boil then turn down to simmer or low and cook for 40 minutes.
- Thicken with some cornflour mixed in a lit the water if its needed.
- Serve with vegetables of your choice.
chicken, onions, garlic, lardons, leek, celery, flour, salt, paso, oil, chicken bouillon cubes, water, cornflour
Taken from www.food.com/recipe/spicy-chicken-cassarole-535546 (may not work)