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Beans, Potatoes, And Chicken Casserole

Yields1 ServingTotal Time1 hr 45 mins

A simple but full of flavor chicken recipe made in one pot! You can make this delicious casserole for a midweek dinner or a family gathering. Perfect comfort food that's easy and quick to prepare!

Beans, Potatoes, Chicken Casserole

 4 Big chicken thighs (or 8 small ones)
 5 Medium potatoes
 1 Large onion
 400 g Red kidney beans (1 can)
 1 cup Chicken broth (or water + 1 tbsp of soy sauce)
Chicken marinade
 2 Garlic cloves (minced)
 2 tbsp Olive oil
 1 tbsp Lemon juice
 1 tsp Paprika
 1 tsp Smoked paprika
 1 tsp Turmeric
 1 tsp Dried thyme
 1 tsp Dried oregano
 ¼ tsp Chilli
 ¼ tsp Cinnamon
 Salt and pepper
1

Preheat the oven to 200 degrees Celsius.

2

Mix marinade ingredients, rub the chicken and set aside.

3

Cut the onion into thin slices. Heat the pan with a tablespoon of oil (you can add a bit of butter too) and fry the onion over low-medium heat for 30 minutes. Stir often and don't let them burn! The onion will become nicely brown and sweet.

If you're in a hurry, you can skip the caramelization and just fry them for a few minutes. Transfer the onion to the casserole dish.

4

Wash and peel potatoes. Then cut into 1cm slices. Add a bit of oil to the pan if needed. Then add potatoes. Season with salt and fry for a few minutes. Transfer the potatoes to the casserole dish.

5

Again, add a bit of oil if needed to the pan. Add chicken and fry each side for a few minutes, until golden.

6

Add beans to the casserole dish and mix together with onion and potatoes. Place the chicken on top. Pour over the broth.

7

Cover and bake for around 50 minutes. Then uncover and bake for 20 minutes more.

Depending on your oven you may need to lower the heat a bit to not burn the chicken.

Serve!