Chicken, Tomato and Olive Casserole

15 minutes + 50 minutes Serves 4


  • 1½ cups Ceres Organics Buckwheat or Brown Basmati Rice
  • Dots Cooking Oil Spray
  • 500 g Waitoa Free Range Skinless Chicken Thigh, cut in 3cm cubes
  • 1 onion, thinly sliced
  • 80 g rindless eye bacon, diced
  • 2 sticks celery, diced
  • 2 cloves garlic, very thinly sliced
  • 1/3 cup (80ml) white wine
  • 400g can Delmaine Crushed Tomatoes
  • Handful fresh rosemary
  • 1/3 cup (50g) Delmaine Pitted Kalamata Olives, halved
  • 2 cups green beans
  • Select Black Pepper
  • Parsley, to garnish
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Cook buckwheat (or rice) as per directions on packet.

Heat a large pan over a high heat and spray with oil. Cook chicken, in batches, for 2 minutes or until golden. Remove from pan.

Spray pan with oil again and add onion, bacon and celery. Cook, stirring, for 5 minutes. Add garlic, cook for 1 minute. Add wine and simmer for 1-2 minutes.

Add tomatoes, olives, chicken and 1/2 cup of water to pan. Stir to combine. Bring to the boil. Reduce heat and simmer for 5 minutes. Add green beans and cook for another 5 minutes or until chicken is cooked. Season to taste with a generous amount of black pepper. Add a little water if necessary so it’s nice and saucy.

Serve chicken with buckwheat or rice. Garnish with parsley.

By The Healthy Food Guide TV Series

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