Family meals: Chicken & veg casserole

A Spanish-style one-pot stew flavoured with paprika and cumin that'll be a hit with children and adults alike

  • Prep:15 mins
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 320
  • fat 17.3g
  • saturates 5g
  • carbs 17g
  • sugars 14.8g
  • fibre 6g
  • protein 24g
  • salt 1.2g


  • knob of butter
  • 1 onion, finely chopped
  • 3 medium carrots, finely chopped
  • 2 medium sticks celery, finely chopped
  • 500g approx chicken thighs
  • 2 fat garlic cloves, crushed
  • 1 tsp sweet smoked paprika
  • ½ tsp ground cumin
  • 1 tsp dried thyme
  • 2 x 400g cans chopped tomatoes
  • 1 chicken stock cube
  • 1 red or orange pepper, diced
  • 1 x 400g can chickpeas, drained (optional)


  1. Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.

  2. Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.

  3. Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 mins.

  4. If using, add the chickpeas and cook for a further five mins. Serve with rice. For young children, break the chicken into smaller pieces and serve.

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