Mexican Chicken

16 ingredients
8 steps

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

Directions

  1. 1
    Dust chicken in flour, shake off excess and sprinkle with pepper.
  2. 2
    Heat oil in a large frying pan and brown chicken, then transfer to a casserole dish leaving oil behind.
  3. 3
    Add onions and garlic to the same pan and cook until tender.
  4. 4
    Add chillies, tomato, chicken stock, wine, chilli flakes and oregano and bring to the boil stirring occasionally.
  5. 5
    Pour over the top of the chicken in the casserole dish and bake for one hour at 180C (350F).
  6. 6
    Remove a little of the cooking liquid and mix through the cornflour.
  7. 7
    Stir through the corn, capsicum, olives and cornflour in the casserole dish. Season with additional pepper if desired.
  8. 8
    Bake a further 15 minutes or until thickened.

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