Name: One-Pan Mexican Chicken
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4 Servings
Cuisine: Mexican
Ingredients: 1 teaspoon Mexican chilli powder; 2 teaspoons dried oregano; 1 teaspoon ground coriander; 2 garlic cloves, finely chopped; 2 tablespoons olive oil; 8 small chicken drumsticks; 1 medium red onion, quartered, thinly sliced; 1 medium red capsicum, chopped; 400g can chopped tomatoes; 375g jar medium thick and chunky salsa; 2 cups chicken stock; 400g can red kidney beans, drained, rinsed; ⅓ cup white long-grain rice; 2 tablespoons chopped fresh coriander; Fresh coriander leaves, to serve

chicken mexican quick

Ingredients

1 teaspoon Mexican chilli powder
2 teaspoons dried oregano
1 teaspoon ground coriander
2 garlic cloves, finely chopped
2 tablespoons olive oil
8 small chicken drumsticks
1 medium red onion, quartered, thinly sliced
1 medium red capsicum, chopped
400g can chopped tomatoes
375g jar medium thick and chunky salsa
2 cups chicken stock
400g can red kidney beans, drained, rinsed
⅓ cup white long-grain rice
2 tablespoons chopped fresh coriander
Fresh coriander leaves, to serve

Directions

Preheat oven to 180°C/160°C fan-forced. Combine chilli powder, oregano, ground coriander, garlic and half the oil in a large bowl. Add chicken. Rub chilli powder mixture over chicken.

Heat remaining oil in a flameproof baking dish over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Remove from heat. Add onion, capsicum, tomato, salsa and stock to pan. Turn chicken to coat.

Bake for 50 minutes, turning chicken halfway through cooking. Add beans and rice. Bake for 20 to 25 minutes or until rice is tender and chicken cooked through. Stir in chopped coriander. Sprinkle with coriander leaves. Serve.

Fuzzwah's Recipes

One-Pan Mexican Chicken

Directions