Tomato chicken


Ingredients 13
Servings 4
Time

Ingredients

  • 40
    g
    tomato soup powder
  • 30
    g
    mushroom soup powder
  • 750
    g
    chicken pieces
  • 50
    ml
    tomato sauce
  • 50
    ml
    chutney
  • 250
    ml
    water
  • 1
    onion
  • 2
    cloves garlic, crushed
  • oil
  • 250
    g
    fresh button mushrooms, halved
  • 200
    g
    carrots, scraped clean
  • 10
    baby potatoes
  • 250
    g
    peas (optional)
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Combine the tomato and onion soup powders in a mixing bowl. Roll the chicken pieces in the soup powder till well coated with the mixture. Arrange in a large ovenproof dish. Blend the remaining soup powder with the tomato sauce, chutney and water and pour over the chicken pieces. Sauté the onion and garlic in a little oil till glossy. Spoon the onion mixture and the remaining vegetables over the chicken. Cover with aluminium foil and bake for one to one and a half hours or till the chicken is tender and done. Remove the aluminium foil 20 minutes before the end of the cooking time to allow the chicken to brown. Serve with rice. Serves 4.
 

Read more on: poultry  |  bake
 

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