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Spanish Chicken Casserole

Spanish Chicken Casserole

with Capsicum & Green Olives
Recipe Development Team
Recipe Development TeamUpdated on July 04, 2017
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Calories
2530 kcal
Protein
44.1g protein
Preparation Time
45 minutes
Difficulty
Easy
Allergens:
  • Gluten
  • Wheat
  • Milk
  • May contain traces of allergens
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
/ Serving 5 people

700 g

chicken thigh

1

brown onion

1

red capsicum

2 clove

garlic

2 tin

diced tomatoes

¼ cup

green olives

1.5 cup

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 bunch

parsley

Not included in your delivery

2 tsp

olive oil

2.25 cup

boiling water

2 tsp

sugar

2 tsp

butter

(Contains: Milk;)

per serving
Calories2530 kcal
Fat18.7 g
of which saturates5.4 g
Carbohydrate62.9 g
of which sugars8.4 g
Protein44.1 g
Sodium404 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Knife
Non-Stick Pan
Spoon
Cling Wrap
Fork
Mixing Bowl

Cooking Steps

1

To prepare ingredients, cut chicken thighs in 3 cm chunks, finely slice onion and capsicum, peel and crush garlic, slice green olives, pick parsley leaves and chop.

2

Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken thighs and cook, stirring, for 3-4 minutes or until browned. Remove from the pan and set aside on a plate.

Cook onion and capsicum
3

Place the same frying pan back over a medium-high heat. Add the brown onion and red capsicum and cook, stirring, for 4-5 minutes or until soft. Add the garlic and cook for 1 minute or until fragrant. Add the browned chicken, diced tomatoes, ¾ cup of the boiling water (for added flavour pour the water into the empty tomato tins and swirl around before adding it to the pan), green olives and white sugar and bring to the boil. Reduce the heat to medium-low and season with salt and pepper. Simmer for 20 minutes or until the chicken is cooked through and the sauce has thickened slightly.

4

Meanwhile, place the couscous in a medium bowl and pour over the remaining 1 ½ cups of the boiling water. (The perfect couscous is made with equal parts couscous and boiling water). Cover with tightly wrapped cling wrap for 5 minutes. Uncover, then fluff the couscous with a fork and season to taste with salt and pepper. Stir through the butter and half the parsley until combined.

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