Mexican Chicken Recipe

Name: Mexican Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 kg chicken thigh pieces, diced, 1/4 cup flour, 1/4 teaspoon ground black pepper, 1/4 cup oil, and more.

Yes, Mexican Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken

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