Saturday, August 08, 2015

Chicken and tomato casserole - Kycklingpanna med tomat

Kycklingpanna med tomat

The mild taste of the chicken and the flavour of the sauce makes this casserole very much loved by all I’ve served it to. Rice and a good bread with that and you’ve got a lovely dish for your dinner guests.

4 servings

4 skin and boneless chicken breasts
1 to 2 tbsps cooking oil
½ tsp salt
¼ tsp white pepper

3 tbsps cooking oil
1 finely chopped onion
good 1/3 cup finely chopped celery
1 green sweet pepper cut in pieces
2 crushed garlic cloves
1 can tomatoes, 14 oz
good 1/3 cup water
1½ tsps paprika
½ tsp salt
dash cayenne
1 bay leaf
1 tsp Maizena or cornflour
1 tbsp cold water

Cut the chicken in smaller pieces. Heat the oil in a frying pot and brown the chicken on all sides until coloured. Flavour with salt and pepper and transfer to a dish.

Heat the oil for the sauce, add onion, celery, sweet pepper and garlic and sizzle for about 5 minutes. Add tomatoes with their juice, water, paprika, salt, cayenne and bay leaf and bring to a boil. Put a lid on and simmer on medium heat for about 10 minutes. Stir Maizena with 1 tbsp water and add it to the sauce. Stir well, add the chicken and simmer on low heat for 10 to 15 minutes or until the chicken is done. Stir occasionally.

Flavour to taste and serve.




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