Mexican Chicken

Peter J's Note:

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.

• Total Time: 1 hrs 45 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 4

• 1 kg chicken thigh pieces , diced
• ¼ cup flour
• ¼ teaspoon ground black pepper
• ¼ cup oil
• 2 medium onions , sliced
• 2 teaspoons garlic , crushed
• 8 hot green chili peppers , sliced (optional)
• 425 g diced tomatoes
• 1 cup chicken stock
• ½ cup red wine
• 1 teaspoon chili flakes
• ½ teaspoon oregano
• 310 g corn kernels , drained
• 1 capsicum , seeded and sliced
• 1 cup green olives (pitted or stuffed)
• 2 teaspoons cornflour

Directions:

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.

Reviews

[**Jubes**]

This was an easy recipe to make and made gluten-free by simply using fine ground rice flour to coat the chicken. I used 1/2 chicken thigh fillet and 1/2 breast fillet,two long green chillis and just a sprinkle of hot chilli flakes. A good temp for kids to enjoy. I didn't need to add in the cornflour at the end of cooking time, though I did add some extra corn kernals to use up the whole can. My husband has happily taken a 2nd huge serving to enjoy at work tonight. Reviewed for Aus/NZ Forum Recipe Swap January 2012. I served with rice to be gluten-free but also would be great with corn chips. Photo to be posted

[Chef Buggsy Mate]

WOW! what a flavorful dish. I love the way the heat from the peppers played with the sweetness of the corn and the salty olives. One word of advice though, when slicing so many peppers it is best to wear gloves...my fingers are still burning from the oils in the peppers. I used a combo of jalapeno, serrano, & scotch bonnets which all have a different heat index level. I did omit the red wine since it is something we never have in the house. I subbed extra chicken stock in its place. I also chose to use black olives in place of the green since I felt they would blend better with the Mexican taste. I served the chicken over rice and then we topped it with a little fresh raw salsa. Even with all of the peppers, my four kids enjoyed the dish as well. Thanks for another keeper Peter. Made and reviewed for the AUS/NZ Swap #53

[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!!