Mexican Chicken

READY IN: 1hr 45mins
Recipe by Peter J

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.

Top Review by Acerast

I had this ready for DH when he returned from a business trip. He enjoyed it tremendously (we both did)! I cooked it in a clay pot and found the flavor was marvelous and had a depth that must have been from the red wine. The cornflour gave it an earthy taste (I usually have a bag of Harina Pan in the cupboard but didn't so used stone ground cornmeal - wonderful!) The spiciness from the peppers was just right for us and we liked the contrast between the salty olives and the sweet corn. I will halve the olives next time (and DH has requested a next time) so as to balance that bite with the corn kernels. I served it with tomatoes and avocados tossed in olive oil and lemon juice on a bed of shredded lettuce - a cool and refreshing contrast to this hot a spicy dish! THANKS PeterJ!!

Ingredients Nutrition


  1. Dust chicken in flour, shake off excess and sprinkle with pepper.
  2. Heat oil in a large frying pan and brown chicken, then transfer to a casserole dish leaving oil behind.
  3. Add onions and garlic to the same pan and cook until tender.
  4. Add chillies, tomato, chicken stock, wine, chilli flakes and oregano and bring to the boil stirring occasionally.
  5. Pour over the top of the chicken in the casserole dish and bake for one hour at 180C (350F).
  6. Remove a little of the cooking liquid and mix through the cornflour.
  7. Stir through the corn, capsicum, olives and cornflour in the casserole dish. Season with additional pepper if desired.
  8. Bake a further 15 minutes or until thickened.

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