SINGLE PAN MEXICO CHICKEN MAKEUP
Who doesn’t love just one dish? Easy to prepare and make, a great weeknight dinner for the whole family! 977 Cup Chicken Breasts
1 (400 g/14 oz) can tomato chutney
1 can red beans, drained and rinsed
Small can sweet corn
2 teaspoons homemade taco seasoning
Top:
1 lemon, juice
1 tablespoons coriander
Sour cream. In a medium bowl, combine 97 pieces of chicken, 2 tablespoons olive oil, and 2 tablespoons homemade taco seasoning. Add the chicken to the oil, covering it, and set aside.
Pan-fry the chicken on both sides. Remove from pan and set aside. Add the onion and pepper to the pan and cook until soft. Add the garlic and rice and cook for another minute. Add diced tomatoes, chicken broth, beans, corn, and 2 tablespoons taco seasoning. Bring to a boil and remove from heat.
Transfer filling for casseroles. Place the chicken thighs in the middle of the rice. Cover with foil and bake in the oven at 190 degrees for 30 minutes. Remove the lid and cook for another 30 minutes or until the chicken and rice are cooked through.
Remove from the oven, squeeze fresh lemon juice over it and sprinkle fresh coriander on top.
Serve the chicken and rice with a dollop of cream.
Enjoy!
