Poultry

Chicken Tomato Casserole with Vegetables

Portions2 peopleChangeTiming 50 minsView
Ingredients14 IngredientsViewSwitzerland63 % localView
  • 100  grams canned corn
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 1.5  carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 0.5  cauliflower
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    Foodsave tip

    Cauliflower stems and other parts left over after cutting off the florets are ideal for soups. Check out our cauliflower soup recipes for ideas.

    Cauliflower soup recipes
  • 0.5  chicken
    Swiss ingredient in season
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  • 250  millilitres chicken stock
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  • 0.5  courgette
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  • 0.5  teaspoon dried oregano
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  • 2  cloves fresh garlic
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  • 0.5  fresh onion
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  • 0.5  twig fresh rosemary
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  • 2  fresh tomatoes
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    This ingredient is currently available from foreign production
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    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 0.5  tablespoon lemon juice
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  • 3  tablespoons sunflower oil
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  • 1  tablespoon tomato paste
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    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Peel 2 cloves fresh garlic and finely mince them
Chop 0.5 twig fresh rosemary into small pieces
Add the garlic, fresh rosemary and 0.5 tablespoon lemon juice to a small bowl and mix them well
Cut 0.5 chicken into pieces of around 5 cm and place them into a medium-sized bowl
Rub the chicken with the garlic rosemary mixture and let it rest in the medium-sized bowl
Wash 0.5 courgette, peel 1 carrot and cut them into sticks of around 6 cm length and 0.5 cm thickness
Peel 0.5 carrot and cut it into wheels of about 1 cm
Wash 0.5 cauliflower and cut it into florets
Peel 0.5 fresh onion and cut it into pieces of around 0.5 cm
Wash 2 fresh tomatoes, cut them in halves and grate them with a grater into an empty medium-sized bowl
Add 1.5 tablespoons sunflower oil to a large frying pan and heat up over high heat until the oil is hot
Add the chicken pieces to the frying pan and fry them on one side for about 3 minutes until they are browned
Flip the chicken pieces and fry them on the other side for about 3 more minutes until they are also browned
Add the onion and the carrot wheels to the chicken and sauté them on medium heat for about 3 minutes while stirring constantly
Stir the grated tomato pulp into the chicken mixture and let it cook for about 3 minutes while stirring regularly
Prepare 250 millilitres chicken stock according to instructions on packaging
Add 1 tablespoon tomato paste and the stock into the frying pan, stir well and simmer the chicken for about 10 minutes over high heat until the sauce has reduced
Add 1.5 tablespoons sunflower oil to an empty large frying pan with a lid and heat up over medium heat until the oil is hot
Add the carrot sticks and the cauliflower to the hot oil, cover the large frying pan with lid with a lid and fry the vegetables for about 5 minutes
Turn the vegetables, add the courgette sticks, season them with 0.5 teaspoon dried oregano, cover the frying pan again and fry the vegetables for 3 more minutes
Add 100 grams canned corn to the chicken and stir well
Serve the tomato chicken together with the fried vegetables on plates
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Chicken Tomato Casserole with Vegetables

Tomato Recipes

Two white plates with brown chicken pieces in a tomato corn sauce and fried carrots, courgettes and cauliflower
Timing 50 mins
Portions2 people
Ingredients14 Ingredients

Ingredients

  • 100  grams canned corn
  • 1.5  carrots
  • 0.5  cauliflower
  • 0.5  chicken
  • 250  millilitres chicken stock
  • 0.5  courgette
  • 0.5  teaspoon dried oregano
  • 2  cloves fresh garlic
  • 0.5  fresh onion
  • 0.5  twig fresh rosemary
  • 2  fresh tomatoes
  • 0.5  tablespoon lemon juice
  • 3  tablespoons sunflower oil
  • 1  tablespoon tomato paste

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Tools

  • 1 large frying pan
  • 1 large frying pan with lid
  • 1 cutting board
  • 1 knife
  • 1 grater
  • 2 medium-sized bowls
  • 1 small bowl

Chicken Tomato Casserole with Vegetables

Tomato Recipes

Instructions

Peel 2 cloves fresh garlic and finely mince them
Chop 0.5 twig fresh rosemary into small pieces
Add the garlic, fresh rosemary and 0.5 tablespoon lemon juice to a small bowl and mix them well
Cut 0.5 chicken into pieces of around 5 cm and place them into a medium-sized bowl
Rub the chicken with the garlic rosemary mixture and let it rest in the medium-sized bowl
Wash 0.5 courgette, peel 1 carrot and cut them into sticks of around 6 cm length and 0.5 cm thickness
Peel 0.5 carrot and cut it into wheels of about 1 cm
Wash 0.5 cauliflower and cut it into florets
Peel 0.5 fresh onion and cut it into pieces of around 0.5 cm
Wash 2 fresh tomatoes, cut them in halves and grate them with a grater into an empty medium-sized bowl
Add 1.5 tablespoons sunflower oil to a large frying pan and heat up over high heat until the oil is hot
Add the chicken pieces to the frying pan and fry them on one side for about 3 minutes until they are browned
Flip the chicken pieces and fry them on the other side for about 3 more minutes until they are also browned
Add the onion and the carrot wheels to the chicken and sauté them on medium heat for about 3 minutes while stirring constantly
Stir the grated tomato pulp into the chicken mixture and let it cook for about 3 minutes while stirring regularly
Prepare 250 millilitres chicken stock according to instructions on packaging
Add 1 tablespoon tomato paste and the stock into the frying pan, stir well and simmer the chicken for about 10 minutes over high heat until the sauce has reduced
Add 1.5 tablespoons sunflower oil to an empty large frying pan with a lid and heat up over medium heat until the oil is hot
Add the carrot sticks and the cauliflower to the hot oil, cover the large frying pan with lid with a lid and fry the vegetables for about 5 minutes
Turn the vegetables, add the courgette sticks, season them with 0.5 teaspoon dried oregano, cover the frying pan again and fry the vegetables for 3 more minutes
Add 100 grams canned corn to the chicken and stir well
Serve the tomato chicken together with the fried vegetables on plates