One-pan Mexican chicken

Cooking Meat One-pan Mexican chicken

Gather your amigos - with this one-pan dish its easy to enjoy a midweek meal Mexican feast!

Lables: High protein Low carb Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. 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.
  2. 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.
  3. 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.

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1 tsp Mexican chilli powder
2 tsp dried oregano
1 tsp ground coriander
2 garlic cloves, finely chopped
2 tbsp 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 Massel beef stock
400g can red kidney beans, drained, rinsed
1/3 cup white long-grain rice
2 tbsp chopped fresh coriander
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
1:20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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