Mexican Chicken

Recipe by Peter J
READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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