Mexican Chicken Bake – a delicious recipe with oil, rice, beans, fresh coriander, taco sauce, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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.
2
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.
3
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.
4
Serve this with the sour cream.
927
kcal
Calories
43
g
Fat
78
g
Carbs
59
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 500 g boneless skinless chicken thighs, 1 tablespoon oil, 1 1/2 cups cooked rice, 300 g drained red kidney beans, and more.
Yes, Mexican Chicken Bake 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.
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