Mexican Chicken Pan

Mexican Chicken Pan


Delicious & Healthy Recipe for Mexican Chicken Pan

Being fit and living healthy starts with eating healthy and with recipes like these, eating healthy becomes a lot more fun! This recipe for a Mexican Chicken Pan is easy to prepare and the result will be delicious! So start losing weight, have fun and eat nice all at once!


8 small chicken drumsticks
1 teaspoon Mexican chilli powder
2 teaspoons dried oregano
1 teaspoon ground coriander
2 garlic cloves, finely chopped
2 tablespoons olive oil
1 medium red onion, quartered, thinly sliced
1 medium red capsicum, chopped
400g can chopped tomatoes
375g jar medium thick and chunky salsa
2 cups salt-reduced chicken stock
400g can red kidney beans, drained, rinsed
1/3 cup SunRice White Long Grain Rice
2 tablespoons chopped fresh coriander
Fresh coriander leaves, to serve




  1. Preheat Oven to 180°C/160°C fan-forced.
  2. Combine the oregano, garlic, ground coriander, chili powder and half the oil in a large bowl.
  3. Add the chicken and rub the chili mixture over the chicken.
  4. Heat the remaining oil in a flameproof baking dish over medium-high heat.
  5. Bake chicken, turning, until the chicken is browned and then remove the heat
  6. Add the tomato, salsa, onion, capsicum and stock to the pan
  7. Turn chicken to coat
  8. Cook for 50 minutes turning the chicken halfway
  9. Add beans and rice
  10. Bake for 20 to 25 minutes until rice is tender and chicken cooked through
  11. Stir in the chopped coriander and sprinkle with coriander leaves
  12. Serve!



Preparation time: 15 minutes
Baking time: 80 minutes
Ready in: 95 minutes
Yield: 4 servings