Chicken & Mixed Vegetable Casserole
A hearty, aromatic one‑pot dinner that brings together tender chicken, crisp vegetables, and a fragrant blend of spices—all baked to golden perfection.
Ingredients
- 2.2 lbs chicken thighs or breasts, cut into pieces
- 2 medium onions, sliced
- 3 garlic cloves, minced
- 2 medium tomatoes, diced
- 1 medium bell pepper, sliced
- 2 medium carrots, diced
- ½ cup potatoes, diced
- 3 Tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp cinnamon
- Salt & pepper, to taste
- 1 cup chicken broth
- Fresh parsley, chopped, for garnish
Instructions
- Season the chicken with paprika, cumin, turmeric, cinnamon, salt, and black pepper.
- Marinate in the refrigerator for about 40 minutes so the chicken soaks up the flavors.
- Sauté the olive oil in a skillet over medium heat, then add onions and garlic, cooking until softened and golden.
- Brown the marinated chicken pieces, turning until lightly browned on all sides.
- Assemble the dish in a baking dish: layer the chicken, onions, and garlic, then add tomatoes, bell pepper, carrots, and potatoes.
- Pour the chicken broth over everything and cover the dish with foil or a lid.
- Preheat the oven to 350 °F (180 °C).
- Bake for 50‑60 minutes until the chicken is cooked through and the vegetables are tender.
- Expose the lid for 10 more minutes to brown the top.
- Garnish with chopped parsley and serve hot with white rice or crusty bread.
Nutrition (per serving)
Approx. 400 kcal, 25 g protein, 20 g fat, 35 g carbs.
