EDIT: This is the very first recipe I ever posted on this site, and I thought it was worth bringing to your attention again. In this mad month of end of year exams and pressing – very pressing – deadlines, I will be re-posting some of the earlier recipes, from six months ago or more. Some of them, like this one, became instantly popular. Others are deserving of your attention again, having been missed the first time around.
Besides, this is a very popular recipe in our house and my daughter, recuperating from illness, would like this to be tonight’s meal. I can’t say fairer than that.
I first got this recipe from a Coles food card that was in the supermarket and I was lost for ideas. I have used this ever since the kids were tiny and they have loved it. It’s a very good family dish for fussy eaters.
- 2-3 Chicken thigh fillets, diced OR 6 Drumsticks OR Chicken Casserole pieces
- 2 tbsp oil
- 2 brown onions, diced
- 2 cloves garlic, diced
- ½ packet French onion soup mix
- 440g tin diced tomatoes
- 2 tbsp soy sauce
- 2 tbsp chopped parsley (optional)
Heat oil in a heavy based saucepan or large frying pan and sauté chicken pieces until brown. Remove meat, add onions and garlic and fry until translucent.
Return the meat to pan, with tomatoes and juices, the soup mixture and one cup water. Add soy, season with a little white pepper and a teaspoon of sugar and then reduce to a simmer and cook for 40 minutes until chicken is cooked through and sauce has melted down to a rich red. Add parsley at the last minute.
Steam 1-1½ cup of basmati or jasmine rice in a rice steamer. Serve with fluffy rice piled high on plate and casserole and juices to the side.
$8.20 for 4 people.