- 1.5 kg chicken drumsticks or legs
- 35 g plain flour
- 3 tablespoons vegetable oil
- 1 small onion or 100 g, coarsely chopped
- 1 stick celery, small size, coarsely chopped
- 1 small carrot or 100 g, coarsely chopped
- 1 clove garlic, crushed
- 2 cubes MAGGI Chicken Stock
- 3 medium tomatoes or 450 g, peeled and coarsely chopped
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 3 cups water or 750 ml
Chicken with Tomato Casserole
INGREDIENTS
Chicken with Tomato Casserole with
Chicken with Tomato Casserole with 
- 1.5 kg chicken drumsticks or legs
- 35 g plain flour
- 3 tablespoons vegetable oil
- 1 small onion or 100 g, coarsely chopped
- 1 stick celery, small size, coarsely chopped
- 1 small carrot or 100 g, coarsely chopped
- 1 clove garlic, crushed
- 2 cubes MAGGI Chicken Stock
- 3 medium tomatoes or 450 g, peeled and coarsely chopped
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 3 cups water or 750 ml
NUTRITIONAL INFORMATION
Chicken with Tomato Casserole with
Chicken with Tomato Casserole with
- Energy 386 (Kcal)
- Protein 38 (g)
- Carbohydrate 9.8 (g)
- Total Fat 21 (g)
HOW TO PREPARE
Chicken with Tomato Casserole with
Chicken with Tomato Casserole with
1
Coat chicken legs with flour. Heat oil in a large non-stick pan, gradually add chicken legs and fry them in batches until they are golden in color from all sides. Remove from pan and set aside on a plate.
2
In the same pan, add onion, celery, carrots and garlic, stir for 2-3 minutes.
3
Add MAGGI Chicken Stock cubes, tomatoes, tomato paste, dried oregano, black pepper, water and the fried chicken legs. Stir to boil. Cover and cook on low heat with occasional stirring for 35-40 minutes or until chicken legs are cooked.
4
Remove again the chicken legs and set aside. Blend the sauce well in electric hand blender until its smooth. Return back the chicken legs to the sauce. Bring to boil, remove from heat.
REVIEWS
Chicken with Tomato Casserole with
