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Coles

Dan and Steph's Mexican chicken bake

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After a tasty dinner with minimal prep? This Mexican chicken bake is the perfect solution. It ticks all the boxes.

  • Serves4
  • Cook time35 minutes
  • Prep time15 minutes, + 30 mins marinating time

Ingredients

  • 1 bunch coriander
  • 2 garlic cloves
  • 40g pkt Coles Mexican Seasoning Mix
  • 2 tbs olive oil
  • 8 chicken drumsticks
  • 1/2 red onion, finely chopped
  • 2 cups (400g) long-grain white rice
  • 2 x 400g cans Coles Italian Diced Mexican Spiced Tomatoes
  • Sour cream, to serve

Salsa

  • 1 tbs olive oil
  • 125g can corn kernels, rinsed, drained
  • 1 tomato, seeded, finely chopped
  • 1/2 red onion, finely chopped
  • 400g can red kidney beans, rinsed, drained

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Reserve the coriander leaves. Place the garlic, coriander roots and stems, half the Mexican seasoning, half the oil and a pinch of salt in a food processor. Process until smooth.
  2. Step 2

    Place the chicken in a large bowl. Pour the garlic mixture over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 30 mins to develop the flavours.
  3. Step 3

    Meanwhile, to make the salsa, heat the oil in a frying pan over high heat. Cook the corn for 2-3 mins or until lightly charred. Transfer to a bowl with the tomato, onion and kidney beans. Toss to combine.
  4. Step 4

    Preheat oven to 180°C. Heat the remaining oil in a large ovenproof frying pan. Cook the onion for 2 mins or until onion begins to soften. Add the remaining Mexican seasoning and the rice. Stir until well combined. Add the tomato and ½ cup (125ml) water and stir to combine. Season. Cook for 5 mins or until the mixture thickens slightly.
  5. Step 5

    Arrange chicken over the rice mixture in the pan. Bake for 25 mins or until the chicken is cooked through.
  6. Step 6

    Sprinkle salsa over the chicken mixture in the pan. Top with sour cream and coriander leaves to serve.