Gather your amigos – with this one-pan dish it’s easy to enjoy a midweek meal Mexican feast!
Ingredients (serves 4):
- 1 teaspoon chilli powder
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 2 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 8 small chicken drumsticks
- 1 medium onion, quartered, thinly sliced
- 400g can chopped tomatoes
- 375g jar chunky salsa
- 2 cups salt-reduced chicken stock
- 400g can red kidney beans, drained, rinsed
- 1/3 cup white brown rice
- 2 tablespoons chopped fresh coriander
- Fresh coriander leaves, to serve
Method:
- Preheat oven to 180°C/160°C fan-forced.
- Combine chilli powder, oregano, ground coriander, garlic and half the oil in a large bowl.
- Add chicken. Rub chilli powder mixture over chicken.
- Heat remaining oil in a flameproof baking dish over medium-high heat. Cook chicken, turning, for 5 minutes or until browned.
- Remove from heat. Add onion, tomato, salsa and stock to pan. Turn chicken to coat.
- Bake for 50 minutes, turning chicken halfway through cooking.
- Add beans and rice. Bake for 20 to 25 minutes or until rice is tender and chicken cooked through.
- Stir in chopped coriander. Sprinkle with coriander leaves.
- Serve.
1 Comment
I don’t see recipe included for the salsa