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One-pan Mexican chicken
One-pan Mexican chicken
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Whip up a flavorful Mexican midweek feast in one pan with your friends!
Ingredients:
  • 1 tsp Mexican chilli powder
  • 2 tsp dried oregano
  • 1 tsp ground coriander
  • 2 garlic cloves, finely chopped
  • 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
  • 510.00 gm chicken stock
  • 400g can red kidney beans, drained, rinsed
  • 66.00 gm white long-grain rice
  • 40.00 ml chopped fresh coriander
  • Fresh coriander leaves, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. In a large bowl, mix together chilli powder, oregano, ground coriander, garlic, and half of the oil. Add the chicken and coat it well with the spicy mixture.
  • In a flameproof baking dish, heat the remaining oil over medium-high heat. Brown the chicken by cooking it for 5 minutes, turning occasionally. Remove the chicken from the heat and add onion, capsicum, tomato, salsa, and stock to the dish. Coat the chicken by turning it in the mixture.
  • Bake the chicken for 50 minutes, remember to turn halfway through. Add beans and rice, then bake for another 20 to 25 minutes until the rice is tender and chicken is cooked through. Stir in chopped coriander and sprinkle with coriander leaves before serving.

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