Mexican Red Chicken

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Mexican Red Chicken

Autumn has begun wet and chilly. Lots of rain and cold winds – and muddy sports grounds!  Days like these you crave big warm flavours and a cosy room to savour them in.  And the kids come home from training damp, dirty and ravenous so they need something hearty and filling.

This dish is the current house favourite. I don’t know if this really is a Mexican recipe, but it is rich and full of flavour, and very easy to whip up.      

Recipe

  • 4 red capsicums
  • Olive oil
  • 8 generous chicken thigh fillets
  • 3 T plain flour
  • Salt and pepper to season
  • 1 t chilli flakes (adjust for your hotness preference!)
  • 1 t ground cumin
  • 2 t sweet paprika
  • 2 t dried oregano
  • 2 T tomato paste
  • 400 g can diced tomatoes
  • 2 fresh tomatoes, diced
  • 2 c chicken stock
  • 3 T flat parsley, chopped

Preheat oven to 200C.

Lightly oil oven tray.  Roast capsicums for about 35 minutes or until starting to blacken. Transfer to a bowl and cover, and set aside to cool. Remove skin and seeds, then slice flesh.

Dust chicken in the flour and season with salt and pepper. Heat a large lightly oiled frying pan over a medium heat. Once hot, add chicken in batches, cooking each batch for about 3-4 minutes or until sealed. Transfer to a casserole dish.

Add spices, oregano, tomatoes and tomato paste and bake for 20 minutes. Reduce oven to low, and cook for a further 20 minutes or until sauce thickens. Fold in capsicum and parsley. Serve on rice with steamed green vegetables.

Serves 6

Adapted from “Pollo rojo”, in Better Homes and Gardens, May 2010, p109.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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