One Pot Chicken Casserole

One Pot Chicken Casserole
  • Servings : 3 people
  • Prep Time : 45 minutes
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IngredientsProductProduct Image
4 Chicken thighs, skin on750g Kenchic Frozen Boneless Chicken Thighs - KSh 785
1 cup of boiled Rice1 kg Sunrice Basmati Rice - KSh 235
1 tablespoon Coconut Oil400 ml Kentaste Coconut Oil - KSh 549
1 Red Onion sliced 1 kg Fresh Onions - KSh 140
1 Spring Onion, sliced1 bunch Fresh Spring Onions - KSh 25
2 Carrots, sliced1 kg Fresh Carrots - KSh 70
1/2 packet Mushrooms400g Royale Whole Mushrooms - KSh 184
1/2 cup Butter Beans400g Santa Maria Butter Beans In Brine - KSh KSh 139
2 tablespoons Garlic Paste310 g Shan Garlic Paste - KSh 270
1/2 cup Baked Beans420g Kenylon Baked Beans In Tomato Sauce - KSh 115
1/2 cup Coconut Milk200 ml Kara UHT Coconut Milk - KSh 145
2 Tomatoes, cubed1kg Tomatoes – KSh 149
1 cup Assorted Vegetables 500g Naivas Assorted Vegetables - KSh 145
1/2 cup Water300 ml Keringet Mineral Water - KSh 30
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Step 1: In a large pan heat your coconut oil and season well with salt and black pepper, add your chicken thighs skin side down and fry until browned and crispy.
Step 2: Remove and set aside, add your onions and spring onions and pan- fry them until slightly translucent, add your carrots and mushrooms and cook further for 5 minutes.
Step 3: Add your butter beans and garlic paste and mix evenly ensuring everything is well coated, add your baked beans, tomatoes and assorted vegetables next and season with salt.
Step 4: After the tomatoes have broken down add your coconut milk and water and allow to come to the boil.
Step 5: Return your chicken thighs skin side up allowing them to cook through, create a space in the center and add your rice right before serving.
Step 6: Sprinkle over with coriander and then serve.