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.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 1  kg chicken thigh pieces, diced
• 1⁄4 cup flour
• 1⁄4 teaspoon ground black pepper
• 1⁄4 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
• 1⁄2 cup red wine
• 1  teaspoon  chili flakes
• 1⁄2 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.