CHICKEN CASSAROLE RECIPE
fresh and plum tomatoes
big green (bell) pepper
Spices(thyme, curry, garlic, ginger and salt to taste)
Wash the chicken put in a pot, add water, onions and the spices and put on heat to cook. When cooked remove chicken from the stock, allow to cool, then remove the bones, slice into small pieces and set aside.
Wash the liver and put it in a pot add a little water and salt then boil on medium heat for about 3minutes. When cooked drain the water allow it to cool then cut into chunks and set aside.
Peel the potatoes, wash them, cut them in chunks and blend with a blender. Keep the potato paste aside.
Wash the carrots, scrape of the back and slice into cubes.
Wash the green pepper, remove the seed and cut into strips.
Wash the tomatoes, spring onions and cabbage and cut them into small pieces.
Pass the chicken stock through a sieve to separate any bones in the stock, pour the stock into a pot, and set the pot on heat. When it starts to boil, add the spring onions, cabbage and tomatoes, cover pot and allow to cook for 10-15 mins. Add the carrots, chicken and potato paste, cover pot and allow to cook for about 1 minute. Lastly add the liver and green pepper and leave on heat for about remove from heat and serve with rice.
You can use corn starch, or oats as thickener instead of the potatoes.
There are several variations of preparing this meal. You can decide to add more vegetables or
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