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Chicken and vegetable casserole

Serves 4 Takes 60 mins to cook Takes  20 mins to prepare 2 5 a day portions


1 tablespoon olive oil

1 onion, finely chopped

3 medium carrots, finely chopped

2 medium sticks celery, finely chopped

500g approx chicken thighs

2 fat garlic cloves, crushed

1 tsp sweet smoked paprika

½ tsp ground cumin

1 tsp dried thyme

2 x 400g cans chopped tomatoes

1 reduced salt chicken stock cube

1 red or orange pepper, diced

1 x 400g can chickpeas, drained (optional)


  1. Heat the oil in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.
  2. Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is light brown..
  3. Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock cube and pepper.
  4. Bring to a simmer and cook uncovered for 50 mins.
  5. If using, add the chickpeas and cook for a further five mins.
  6. For young children, break the chicken into smaller pieces and serve.


Serve this delicious dish with boiled rice or potatoes.

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