Haiti Chicken Casserole Preparation Time: 20 minutes | Cooking Time: 1 hour 15 minutes 2 tablespoons olive oil 8 chicken thighs (1.8kg) 1 large brown onion (200g), sliced finely 2 cloves garlic, sliced finely 1 medium red pepper (200g), cut into 1 cm strips 1 medium green pepper (200g), cut into 1 cm strips 1 medium yellow pepper (200g), cut into 1 cm strips 1 tablespoon plain flour 2 cups chicken stock 1 teaspoon fresh thyme leaves 1 bay leaf 2 tablespoons sweet chilli sauce 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 large tomatoes (500g), peeled, sliced thickly

Heat oil in large heavy-based saucepan. Add chicken; cook until chicken is well browned. Set aside.

In same pan, cook onion, garlic and peppers until onion is soft. Add flour; cook, stirring constantly, 2 minutes or until flour is spread evenly and lightly cooked.

Add stock, bring to a boil; boil, uncovered, stirring constantly, until mixture has slightly thickened.

Add thyme, bay leaf, sauce, salt, black pepper, tomato and chicken to pan. The chicken pieces should be just covered by stock. If not, add a little water. Bring to a boil, reduce heat; simmer, covered, 45 minutes. Remove and discard bay leaf.

Serve with plain boiled rice and top with a sprig of thyme, if desired.

SERVES 4.