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Chicken and banana hot pot
Time required:55 minServings:For 4 servings
Chicken and banana hot pot
1 tablespoon sunflower oil
4 chicken pieces, drumsticks or thighs
1 onion, peeled and finely chopped
1 carrot, peeled and sliced
1 x 275 g can cream of tomato soup
2 tablespoons soft brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon white wine vinegar
2 teaspoons ready-made mustard
1 ripe banana, peeled and sliced

Freshly chopped parsley to garnish
Preheat the oven to 180ºC. Heat the oil in a large casserole dish, fry the chicken pieces until golden. Set aside. Stir in the onion and fry until translucent, add the carrot and fry for a couple of minutes. Return the chicken to the casserole dish and stir in the remaining ingredients. Bring to the boil, replace the lid and simmer for 40 minutes on the hob or in a pre-heated oven. Serve hot with rice and a green vegetable garnished with the parsley. For babies this dish could be puréed.

Energy 360kcal, Protein 14g, Carbohydrate 60g, Fat 9g, Fibre 3g.

Calculated to include 40g boiled rice and 50g runner beans per serving.
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