Mexican Chicken Bake

Recipe by Tisme
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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim away excess fat from chicken. Cut each thigh into four pieces. Heat oil in a frypan, saute' chicken until just brown. Add taco sauce and tomato supreme, simmer for three minutes. Remove from heat.
  • Combine the rice, kidney beans and half the coriander. Mix well. Press rice mixture into the base of a wide shallow casserole dish. Spread over half the cheese. Top with chicken and sauce mixture. Sprinkle across remaining coriander and cheese. Place on lid on it or cover with foil.
  • Bake for 35-40 minutes at 180 degrees c until the mixture is bubbling and cheese has melted. Remove the lid or foil for the last five minutes of cooking.
  • Serve this with the sour cream.
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