Chicken Bean Casserole
This Chicken bean casseroles is a quick and easy meal. This Mexican fusion recipe is a great dish that can be made ahead of time. Try the recipe today.
Ingredients
Chicken Bean Casserole:
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Chicken thighs, cut into 2 inch pieces, slightly seasoned 1.0 kg
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Vinegar, coconut 50.0 ml
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Curry leaves, coarsely chopped 10.0 g
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Nutmeg, grated 5.0 g
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Onions, chopped 200.0 g
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Garlic, chopped 50.0 g
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Red kidney beans, cooked 200.0 g
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Soya beans, cooked 200.0 g
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Mung beans, cooked 200.0 g
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Cauliflower florets 300.0 g
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Olive oil 50.0 ml
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Paneer cheese, sliced 300.0 g
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Cheddar Cheese, grated 200.0 g
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Black pepper, cracked 5.0 g
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
Preparation
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Chicken Bean Casserole:
- In a bowl, stir together chicken, Knorr Chicken Seasoning Powder, curry leaves, nutmeg and vinegar; set aside for 1 hour.
- Meanwhile, preheat oven to 250°C. In a baking dish, toss cauliflower florets with ½ the olive oil; bake until tender; reduce oven temperature to 200°C.
- Heat remaining olive oil in a thick bottom pan; sauté the onions, garlic & marinated chicken until brown and crisp; add all beans and cook for 5 minutes
- Finish with Knorr Tomato Pronto and roasted cauliflower and cook for few minutes; adjust seasoning.
- Transfer the stew into a baking dish and spread paneer cheese on top.
- Top with cheddar and bake until cheese is completely melted and bubbly.
