Braised Chicken Legs with Chunky Vegetables and Tomato Sauce

Braised Chicken Legs with Chunky Vegetables and Tomato Sauce Braised Chicken Legs with Chunky Vegetables and Tomato Sauce
This is an excellent one pot wonder for all your entertaining requirements.
4 people 75 minutes 20 minutes

Ingredients

  • 2 - Carrots diced
  • 1 - Green Pepper diced
  • 1 tin SuperValu Chopped Tomatoes
  • 0 - SuperValu Quality Irish Chicken Legs 4’s (From the Butcher Counter)
  • 300 g SuperValu Rice

From the Store Cupboard

  • 350 medium Chicken Stock Cube
  • 1 pinch Chilli Powder
  • 1 pinch SuperValu Chilli Flakes crushed (optional)
  • 4 cloves SuperValu Garlic crushed
  • 0 - SuperValu Salt

Method

  1. Season the chicken with salt and chilli powder.
  2. Pan fry the chicken on both sides until golden brown and transfer to a casserole dish.
  3. Add the diced pepper, red onion, parsnip and carrots to the frying pan with the crushed garlic and sauté gently for 3-4 minutes.
  4. Add the tinned tomatoes and the chicken stock at this stage and bring the entire mixture to the boil.
  5. Season with Salt & Pepper and add the chilli flakes (if using).
  6. Pour the mixture over the chicken in the casserole dish and transfer to the oven (180°C/350°F/Gas Mark 4) for 1 hour 15 minutes.
  7. Serve with fluffy long grain rice.
 
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