Use a can of diet cola as a secret ingredient to enhance this chicken casserole. It’s an easy and delicious weekday supper, best enjoyed with rice or pasta
Prep:5 mins
Serves 4
1 tsp olive oil640g boneless and skinless chicken thighs1 onion, finely chopped300ml chicken stock2 garlic cloves, finely chopped1 red pepper, deseeded and cut into chunks1 yellow pepper, deseeded and cut into chunks1 tsp dried oregano1 tsp light brown soft sugar½ tsp mustard powder1 tbsp Worcestershire sauce3 tbsp tomato purée330ml diet cola2 tbsp reduced-salt-and-sugar ketchup2 spring onions, trimmed and finely sliced
STEP 1Heat the oil in a large non-stick saucepan over a high heat. Season, then brown the chicken thighs all over for 4-5 mins. Remove with tongs and set aside on a plate.STEP 2Lower the heat, add the onion to the pan and cook for 8-10 mins until softened, adding a splash of stock if needed to prevent burning. Stir in the garlic and cook for 1 min until fragrant, then add the yellow pepper.STEP 3Stir in the oregano, brown sugar, mustard, Worcestershire sauce, tomato purée, diet cola, remaining stock and ketchup. Bring to the boil, then reduce the heat, add the chicken back to the pan and simmer for 10 mins, covered, until the chicken is cooked through.STEP 4Turn the heat up and bubble for 10 mins until the sauce has reduced and thickened slightly. Serve sprinkled with the spring onion over rice or pasta.
