
Mexican Chicken
Just Add
-
2 tbspcanola oil
-
1kgchicken thigh fillets
-
1 cup (150g)frozen sweetcorn
-
2 (600g)large red capsicums, cut length-ways
-
1 can (400g)red kidney beans, rinsed and drained.
-
1 large (400g)sweet potato (kumara), peeled and cut into wedges.
-
5 medium (600g)tomatoes, quartered
-
1lime
How to Make
Serves: 5 | Preparation time: 10 Minutes | Cooking time: 50 Minutes
-
Pre-heat oven to 220°C (200°C Fan Forced) and line a 40cm x 30cm roasting pan with baking paper.
-
Combine oil and MAGGI Mexican Recipe Base in a large mixing bowl and mix well to a paste. Toss in chicken, corn, red capsicum, kidney beans, sweet potato and tomatoes, until evenly coated. Place in lined roasting pan.
-
Bake for 50 minutes or until chicken is cooked through and potatoes are soft. Squeeze lime over and serve. Garnish with fresh coriander if desired.
Ingredients
OUR INGREDIENTS
STOCK POWDER: Sugar, Iodised Salt, Mineral Salt (Potassium Chloride), Vegetable Fat, Potato Starch.
SPICES: Cumin, Chilli (8%), Coriander (8%), Paprika.
VEGETABLES: Red Capsicum.
Nutrition Information