The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try One-pan Mexican chicken. Enjoy our collection of quick & easy recipes and learn how to make One-pan Mexican chicken.
Gather your amigos - with this one-pan dish it's easy to enjoy a midweek meal Mexican feast!
Ingredients (serves 4)
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 salt-reduced chicken stock
400g can red kidney beans, drained, rinsed
1/3 cup white long-grain rice
2 tablespoons chopped fresh coriander
Fresh coriander leaves, to serve
Method
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.
Source
Super Food Ideas - March 2010, Page 20
Recipe by Kim Coverdale
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