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  • Chicken thighs 1.0 kg
  • Onions (finely chopped) 140.0 g
  • Red pepper (seeds removed and cut into small cubes) 130.0 g
  • Water 800.0 ml
  • Celery (finely diced) 60.0 g
  • Frozen corn kernels (thawed) 125.0 g
  • Cannellini beans (drained and rinsed) 250.0 g
  • As required Olive oil
  1. Method:

    • Dry-fry the chicken thighs, skin side first, until crispy and golden before browning the other side then set chicken aside, leaving the oil in the pot.
    • In the same pot, sauté onions until soft, then add peppers with Robertsons Veggie Seasoning and Knorr Professional Aromat Original. Cook for 1 minute then add Robertsons Paprika.
    • Return the chicken to the pot, add 600 ml of water and bring to a boil.
      Use the remaining 200 ml to make a slurry with the Knorr Professional Chicken Soup and add to the casserole, mix well.
    • Add celery and simmer for 15 minutes.
    • Add corn kernels and cannellini beans, cook for a minute further and serve.
    • Remove the skin from the chicken thighs and use olive oil to brown.
    • Serve with steamed rice, roast potatoes or creamy samp.