MEXICAN CHICKEN
A slightly modified version of a recipe from Easy International Cooking that is really bursting with flavour. With the chillies leave the seeds if you like some heat, remove the seeds if you want a little less heat or leave them out all together for a mild result. It is great served with crusty bread and also re-heats well. I've specified thigh meat because it's cheaper and works well, but you can use breast or other cuts as well.
Provided by Peter J
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Dust chicken in flour, shake off excess and sprinkle with pepper.
- Heat oil in a large frying pan and brown chicken, then transfer to a casserole dish leaving oil behind.
- Add onions and garlic to the same pan and cook until tender.
- Add chillies, tomato, chicken stock, wine, chilli flakes and oregano and bring to the boil stirring occasionally.
- Pour over the top of the chicken in the casserole dish and bake for one hour at 180C (350F).
- Remove a little of the cooking liquid and mix through the cornflour.
- Stir through the corn, capsicum, olives and cornflour in the casserole dish. Season with additional pepper if desired.
- Bake a further 15 minutes or until thickened.
Nutrition Facts : Calories 964.5, Fat 59.4, SaturatedFat 13.6, Cholesterol 211.8, Sodium 824.3, Carbohydrate 55, Fiber 8.2, Sugar 7.2, Protein 52.6
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Frank Kralik
[email protected]This recipe was amazing! I made it for my family and they loved it. The chicken was so flavorful and the sauce was perfect. I served it with rice and beans, and it was a complete meal. I will definitely be making this again!
Jake Corby
[email protected]This recipe was okay. The chicken was tender, but the sauce was a bit too tangy for my taste. I served it with rice and beans, and it was a filling meal. I might try making it again with a different sauce.
ANIBIKO RICHARD
[email protected]I'm not sure what went wrong with this recipe. I followed the instructions exactly, but the chicken was tough and the sauce was too salty. I served it with rice and beans, but it was still a waste of time. I won't be making this again.
Tofara Maredza
[email protected]This recipe was a disappointment. The chicken was dry and the sauce was bland. I served it with rice and beans, but it was still a let down. I won't be making this again.
Jo anne Swanepoel
[email protected]This recipe was a bit too spicy for my taste, but it was still good. I served it with rice and beans, and it was a filling meal. I might try making it again with less chili powder.
kiara Diaz
[email protected]This recipe was easy to follow and the chicken turned out great! I served it with rice and beans, and it was a delicious meal. I will definitely be making this again!
Sharon Baptiste
[email protected]I'm not a big fan of Mexican food, but this recipe changed my mind. The chicken was tender and flavorful, and the sauce was amazing. I served it with rice and beans, and it was a delicious meal. I will definitely be making this again!
Areesha Umer
[email protected]This recipe is a keeper! The chicken was cooked to perfection and the sauce was delicious. I served it with rice and beans, and it was a hit with my family. I will definitely be making this again!
Masom Log
[email protected]I made this recipe last night and it was amazing! The chicken was so moist and juicy, and the sauce was flavorful and tangy. I served it with tortillas and guacamole, and it was a perfect meal. I will definitely be making this again and again!
Megh Raj
[email protected]This Mexican Chicken recipe was a hit with my family! The chicken was tender and flavorful, and the sauce was delicious. I served it with rice and beans, and it was a complete meal. I will definitely be making this again!