| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 1 tsp Mexican chilli powder
- 2 tsp Dried Oregano
- 1 tsp ground coriander
- 2 garlic cloves finely chopped
- 2 tbsp olive oil
- 8 small chicken drumsticks
- 1 medium red onion thinly sliced
- 1 medium red capsicum chopped
- 400 g Tomatoes chopped
- 375 gm thick and chunky salsa jar medium
- 2 cups Chicken Stock
- 400 gm can of red kidney beans drained, rinsed
- ⅓ cup white long-grain rice
- 2 tbsp fresh coriander chopped
- Fresh Coriander Leaves to serve
Ingredients
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Instructions
- Take a large bowl. Add the Mexican chilli powder, oregano, ground coriander, garlic and one tbsp olive oil. Mix the ingredients. Add the chicken drumsticks to the bowl. Gently coat them in the spice mixture.
- Preheat the oven at 180/160 degree Celsius, fan-forced. Take a baking dish and glaze it with the remaining olive oil. Place the chicken drumsticks and bake them for 5 minutes or until browned. Remove the dish and add onion, salsa, tomato, capsicum and chicken stock. Turn the drumsticks to coat them evenly. Bake the chicken Drumsticks for another 50 minutes. Turn the drumsticks occasionally. Then add the beans and rice and bake for 20-25 minutes until the rice is tender. Once the chicken is cooked through, remove the dish from the oven.
Recipe Notes
Recipe Tip You can increase or decrease the amount of Mexican Chilli Powder as per your preference. Share your version of this recipe How you tried making Mexican Chicken at home? Share your version with us! Frequently Asked Questions What can I do if I am not able to find canned beans? If canned kidney beans are not available, then you can boil them at home and keep them ready for the recipe. Can I add more vegetables? Yes. You can add more vegetables. Mexican cuisine uses vegetables such as onion, jalapenos, zucchini, tomatoes, potatoes, corn and more.