Braised Chicken Legs with Chunky Vegetables and Tomato Sauce
This is an excellent one pot wonder for all your entertaining requirements.
4 people
75 minutes
20 minutes
Ingredients
- 2 - Carrots diced
- 1 - Green Pepper diced
- 1 tin SuperValu Chopped Tomatoes
- 0 - SuperValu Quality Irish Chicken Legs 4’s (From the Butcher Counter)
- 300 g SuperValu Rice
From the Store Cupboard
-
350
medium
Chicken Stock Cube
-
1
pinch
Chilli Powder
-
1
pinch
SuperValu Chilli Flakes
crushed (optional)
-
4
cloves
SuperValu Garlic
crushed
-
0
-
SuperValu Salt
Method
- Season the chicken with salt and chilli powder.
- Pan fry the chicken on both sides until golden brown and transfer to a casserole dish.
- Add the diced pepper, red onion, parsnip and carrots to the frying pan with the crushed garlic and sauté gently for 3-4 minutes.
- Add the tinned tomatoes and the chicken stock at this stage and bring the entire mixture to the boil.
- Season with Salt & Pepper and add the chilli flakes (if using).
- Pour the mixture over the chicken in the casserole dish and transfer to the oven (180°C/350°F/Gas Mark 4) for 1 hour 15 minutes.
- Serve with fluffy long grain rice.
