Ingredients
-
1
-
1/4
-
1/4
-
1/4
-
2
-
2
-
8
-
425
-
1
-
1/2
-
-
-
-
-
Directions
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.
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Steps
|
1
Done
|
Dust Chicken in Flour, Shake Off Excess and Sprinkle With Pepper. |
|
2
Done
|
Heat Oil in a Large Frying Pan and Brown Chicken, Then Transfer to a Casserole Dish Leaving Oil Behind. |
|
3
Done
|
Add Onions and Garlic to the Same Pan and Cook Until Tender. |
|
4
Done
|
Add Chillies, Tomato, Chicken Stock, Wine, Chilli Flakes and Oregano and Bring to the Boil Stirring Occasionally. |
|
5
Done
|
Pour Over the Top of the Chicken in the Casserole Dish and Bake For One Hour at 180c 350f. |
|
6
Done
|
Remove a Little of the Cooking Liquid and Mix Through the Cornflour. |
|
7
Done
|
Stir Through the Corn, Capsicum, Olives and Cornflour in the Casserole Dish. Season With Additional Pepper If Desired. |
|
8
Done
|
Bake a Further 15 Minutes or Until Thickened. |
