One Pot Chicken Casserole

  • Serves: 3 people
  • Prep Time: 45 minutes



  1. In a large pan heat your coconut oil and season well with salt and black pepper, add your chicken thighs skin side down and fry until browned and crispy.
  2. Remove and set aside, add your onions and spring onions and pan- fry them until slightly translucent, add your carrots and mushrooms and cook further for 5 minutes.
  3. Add your butter beans and garlic paste and mix evenly ensuring everything is well coated, add your baked beans, tomatoes and assorted vegetables next and season with salt.
  4. After the tomatoes have broken down add your coconut milk and water and allow to come to the boil.
  5. Return your chicken thighs skin side up allowing them to cook through, create a space in the center and add your rice right before serving.
  6. Sprinkle over with coriander and then serve.
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