One-pan Mexican chicken

Recipes / Meat

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

Recipe «One-pan Mexican chicken» presented in category Recipes / Meat, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.