Mexican Chicken Casserole
A one pan dish inspired by Mexican chicken stew with tender meat and a delicious sauce
170°C/fan 150°C/gas mark 3
1 hour 40 minutes
4
“Adding chipotle paste made from smoking and drying out jalapeño chillies will give an intense smoky, heat to the dish”
Ingredients
8 chicken thighs (2 thighs per person), boneless and skinless
2 tbsp sunflower oil
1 large onion
1 tbsp corn flour
1 heaped tsp ground cumin
1 heaped tsp ground coriander
150mL gluten-free chicken stock
1 can chopped tomatoes (400g)
2 tbsp tomato puree
salt and pepper
1 can red kidney beans (400g)
2 tbsp mango chutney
Method
Preheat the oven to 170°C/fan 150°C/gas mark 3.
Heat 1 tbsp of oil in a large pan, (which can then also be used in the oven) and add the chicken. Once golden on both sides remove the chicken from the pan and place on a plate.
Peel and slice the onion. Reduce the heat and add 1 tbsp of oil along with the sliced onion. Allow the onion to soften for a few minutes. Blend in the corn flour and spices and then cook for another 2 minutes.
Add the gluten-free chicken stock, tomatoes and tomato puree and return the chicken to the pan. Stir well and bring to the boil. Finally season, cover and transfer to the oven for about 30 minutes.
Drain and rinse the beans, add to the chicken and cook for a further 30 minutes. Add the mango chutney and continue cooking for 10 minutes. Check the seasoning before serving with rice.
