Mexican Chicken

Mexican Chicken created by Jubes

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:
1hr 45mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Peter J
Contributor
@Peter J
Contributor
"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."

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  1. Anonymous
    Mexican Chicken Created by Anonymous
  2. Anonymous
    Mexican Chicken Created by Anonymous
  3. JustJanS
    Mexican Chicken Created by JustJanS
  4. JustJanS
    I had my doubts about red wine in a Mexican Style dish but it worked pretty well. I'd add a teaspoon or two of cumin next time and finish with fresh chopped coriander to give it even more of a Mexican feel. I had to use chicken breast, so reduced the first bit of the cook to half an hour-then continued on for the last 15 minutes. That worked perfectly-the breasts were not at all dried out. I felt the flour coating the chicken thickened the dish enough for us, so omitted the cornflour. I used all the chilli flakes but just one long green chilli as the ones we have right now are SUPER hot (which is unusual for the long ones)
  5. JoyfulCook
    Mexican Chicken Created by JoyfulCook
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