Family meals: Chicken & veg casserole

Family meals: Chicken & veg casserole

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(15 ratings)

Prep: 15 mins Cook: 1 hr


Serves a family of 3-4

A Spanish-style one-pot stew flavoured with paprika and cumin that'll be a hit with children and adults alike

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal320
  • fat17.3g
  • saturates5g
  • carbs17g
  • sugars14.8g
  • fibre6g
  • protein24g
  • salt1.2g
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  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 medium carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 medium sticks celery, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 500g approx chicken thigh
  • 2 fat garlic clove, crushed
  • 1 tsp sweet smoked paprika
  • ½ tsp ground cumin
  • 1 tsp dried thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 x 400g cans chopped tomatoes
  • 1 chicken stock cube
  • 1 red or orange pepper, diced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 x 400g can chickpeas, drained (optional)


  1. Heat the butter 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 opaque.

  3. Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 mins.

  4. If using, add the chickpeas and cook for a further five mins. Serve with rice. For young children, break the chicken into smaller pieces and serve.

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Comments (19)

Cinny's picture

Very nice, easy recipe. Added half chilli paprika, half sweet paprika plus a dash of white wine.

chezwellington's picture

Really yummy. I used 4 boned chicken legs (skin removed) and used an extra tin of tomatoes instead of adding water. I added a finely chopped courgette and omitted the chick peas. The carrots were a bit al dente so needed to be sliced more thinly. I simmered with a lid on for the first 50 mins then took the lid off and turned up the heat a bit to reduce the sauce down for the last 10. Very tasty and i'll definitely make again, but with a bit extra spices next time.

chloehodges44's picture

This was very tasty, omitted chickpeas and added some red lentils, sweet corn and courgette, also put in a bit extra of the spices. Served mixed into rice, both kids (1&4) loved it!

buddy55's picture

I'm going to make this dish on the weekend and would like to use red lentils instead if chickpeas. Can you tell me how much red lentils you used please?

poppyhrichards's picture

I loved this. Even better next day. I used green lentils instead of chickpeas just for a change and it worked really well as they helped thicken the tomato juice sauce.

piglet-caroline's picture

I used a bit less water as others had recommended this but our whole family enjoyed this. I took some out to blend for our 8 month old (he ate it all up) and then added more spices for the rest of us

obliviruss's picture

Really good for a family meal young child enjoyed it and very simple to make.

obliviruss's picture

Really good for a family meal young child enjoyed it and very simple to make.

lollybridgeida's picture

A little bland but the little man (3yrs) liked it. I've added salt and pepper and a little Worcester sauce into what is left, maybe grated cheese will help too. We'll see tomorrow night.

william127's picture

Absolutely gorgeous! I added more chicken and an extra stock cube. I served it over jacket potato with grated cheese on top! Beautiful ! Will definitely make again. Yummy !!

colday's picture

Just made this for my family (husband, 2 year old son and 1 year old daughter) and it was an absolute hit all round!!! Followed the recipe apart from using haricot beans and chicken breasts rather than thighs... Can't recommend this enough... I also served with jacket potatoes and sautéed cabbage after the advice of previous users and agree it definitely works well!

nuskin's picture

Made this last night for the first time, it was very tasty but as I made it for myself and husband we felt that it needed a lot more spices. Will make again and experiment, made it with diced turkey breast.

lisabutcher35's picture

A lovely autumnal meal. Works well for all the family.

whats4t's picture

I used less liquid put a lid on and popped it in the oven, sauce still thickens and reduces steam in the kitchen and frees up space on the hob. Good if going with AnnaG`s suggestion of baked potatoes when oven is in use anyway. Those cold dark afternoons are not so bad with a lovely meal like this to look forward to.

sallyhohenstein's picture

Delicious. Added extra paprika and cumin. Lots of sauce - consider reducing amount of water

curtis5red's picture

this tastes so lovely, needed extra seasoning to taste, substituted chickpeas for butter beans, really nice

provene's picture

Just perfect for the first long, rainy autumn evening of the year. Although they suggest rice with this I think jacket potatoes and some curly kale would be just perfect! Might up the smoked paprika next time, but that's only because I really love it.

It's a great dish to put on and let bubble while you do other things, perfect for a mid-week family meal which doesn't bust the budget but provides loads of roughage, protein and full tummies.

chef-kymothy's picture

That was realy tasty and full of flavour! I can't wait to make this again :)

duckthecook's picture

I struggle to make chicken dishes that my 3 young children will eat (aged 4,2,1) yet are tasty enough for my husband to eat. They all loved this and I will definitely make again, I omitted the chickpeas.

Questions (1)

Janine_swift's picture

Please can you tell me how to freeze and reheat this recipe?

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