Name: Mexican chicken rice bake with pickled jalapeno
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 1
Cuisine: mexican
Ingredients: 2 tsp dried oregano; 2 tsp ground coriander; 2.40 gm garlic salt; 2 tsp pickled jalapeno, drained, finely chopped; 56.88 gm extra virgin olive oil; 4 large chicken thigh cutlets (skin on); 4 green onions, thinly sliced; 1 large red capsicum, thinly sliced; 266.00 gm white long-grain rice; 400g can red kidney beans, drained, rinsed; 125g can corn kernels, drained; 453g jar mild chunky salsa; 510.00 gm salt reduced chicken style liquid stock; 62.50 ml pickled jalapeno, drained, extra; 77.55 gm reduced-fat sour cream; 40.00 ml fresh coriander leaves, roughly chopped, to serve

Mexican chicken rice bake with pickled jalapeno

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Prep Time:
25 minutes

Cook Time:
80 minutes

Total Time:
105 minutes

Make weeknights exciting with this zesty Mexican chicken and rice casserole.

Ingredients:

2 tsp dried oregano
2 tsp ground coriander
2.40 gm garlic salt
2 tsp pickled jalapeno, drained, finely chopped
56.88 gm extra virgin olive oil
4 large chicken thigh cutlets (skin on)
4 green onions, thinly sliced
1 large red capsicum, thinly sliced
266.00 gm white long-grain rice
400g can red kidney beans, drained, rinsed
125g can corn kernels, drained
453g jar mild chunky salsa
510.00 gm salt reduced chicken style liquid stock
62.50 ml pickled jalapeno, drained, extra
77.55 gm reduced-fat sour cream
40.00 ml fresh coriander leaves, roughly chopped, to serve

Instructions:

Preheat the oven to 200C/180C fan-forced. In a large bowl, mix oregano, coriander, garlic salt, finely chopped jalapeno, and 2 tablespoons of oil. Add chicken and thoroughly coat with the mixture.
In a large flameproof roasting pan, heat the remaining oil over medium-high heat. Brown the chicken by cooking and turning for 5 minutes. Then transfer the pan to the oven and roast for 25 minutes.
Place the chicken on a plate. Combine the onion, capsicum, rice, beans, corn, salsa, and stock in the pan. Season with your favorite spices and mix well. Arrange the chicken on top. Cover with foil and bake for 40-50 minutes until the liquid is absorbed, and the chicken is fully cooked. Remove from the oven, give it a good stir, cover with foil again, and let it rest for 10 minutes before serving.
Enhance chicken bake with a generous sprinkle of additional jalapeños. Accompany with a dollop of sour cream and fresh coriander leaves for a burst of flavor.

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