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