Mexican Stuffed Chicken
Servings
4
Servings
4
Ingredients
  • 600grams chicken thighsskinless
  • 1/2 red capsicumdiced
  • 120grams kidney beansdrained and rinsed
  • 1whole corn cobkernels sliced off
  • 3tbsp salsa
  • 3/4cup brown ricecooked as per packet instructions
  • 1tsp smoked paprika
  • 1tsp extra virgin olive oil
  • 1/2tbsp extra virgin olive oil
  • 1bunch broccolini
  • 1tbsp Parmesan cheesegrated
Instructions
  1. Preheat oven to 220C.
  2. Heat the 1 tsp olive oil in fry pan on high heat. Add corn kernels and capsicum to pan, sauté until browned.
  3. Transfer cooked capsicum and corn into a mixing bowl, add kidney beans and salsa, then mix well.
  4. Flatten each chicken thigh out with a meat tenderiser or rolling pin.
  5. Lay a piece of baking paper on top of a piece of foil then lay chicken thighs on top of baking paper.
  6. Spread Mexican mix over chicken thighs, sprinkle Parmesan over it, and roll into a log. Wrap first with the baking paper then tightly wrap the foil over the baking paper in a big burrito style.
  7. Place on baking tray and bake for 30 minutes.
  8. Remove from oven carefully and remove foil and baking paper.
  9. Drizzle ½ tbsp olive oil on top and sprinkle with paprika.
  10. Place back into oven and bake for a further 10 minutes. Allow to cool for 5 minutes before slicing into 4 serves.
  11. Steam broccolini and serve with the Mexican chicken and brown rice.
Recipe Notes

370 calories per serve

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Mexican Stuffed Chicken
Mexican Stuffed Chicken with Rice
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Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 600 grams chicken thighs skinless
  • 1/2 red capsicum diced
  • 120 grams kidney beans drained and rinsed
  • 1 whole corn cob kernels sliced off
  • 3 tbsp salsa
  • 3/4 cup brown rice cooked as per packet instructions
  • 1 tsp smoked paprika
  • 1 tsp extra virgin olive oil
  • 1/2 tbsp extra virgin olive oil
  • 1 bunch broccolini
  • 1 tbsp Parmesan cheese grated
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 600 grams chicken thighs skinless
  • 1/2 red capsicum diced
  • 120 grams kidney beans drained and rinsed
  • 1 whole corn cob kernels sliced off
  • 3 tbsp salsa
  • 3/4 cup brown rice cooked as per packet instructions
  • 1 tsp smoked paprika
  • 1 tsp extra virgin olive oil
  • 1/2 tbsp extra virgin olive oil
  • 1 bunch broccolini
  • 1 tbsp Parmesan cheese grated
Mexican Stuffed Chicken with Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 220C.
  2. Heat the 1 tsp olive oil in fry pan on high heat. Add corn kernels and capsicum to pan, sauté until browned.
  3. Transfer cooked capsicum and corn into a mixing bowl, add kidney beans and salsa, then mix well.
  4. Flatten each chicken thigh out with a meat tenderiser or rolling pin.
  5. Lay a piece of baking paper on top of a piece of foil then lay chicken thighs on top of baking paper.
  6. Spread Mexican mix over chicken thighs, sprinkle Parmesan over it, and roll into a log. Wrap first with the baking paper then tightly wrap the foil over the baking paper in a big burrito style.
  7. Place on baking tray and bake for 30 minutes.
  8. Remove from oven carefully and remove foil and baking paper.
  9. Drizzle ½ tbsp olive oil on top and sprinkle with paprika.
  10. Place back into oven and bake for a further 10 minutes. Allow to cool for 5 minutes before slicing into 4 serves.
  11. Steam broccolini and serve with the Mexican chicken and brown rice.
Recipe Notes

370 calories per serve

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