Welcome to Live Well by Raquel, where I share easy and wholesome recipes to nourish your body and mind.
MY COOKBOOK IS BACK IN STOCK! CLICK HERE TO ORDER NOW!
One Pan Mexican Chicken with Cheesy Corn Chips is a dish you can make with your eyes closed. Literally! I love making this for my family as its all cooked in one pan with no fuss. The Cheesy Corn Chips are fun to serve with Mexican Chicken and adds a crunchy texture, I love to serve sides such as sour cream, guacamole, diced tomato and jalapenos. A margarita or two compliment this dish for the adults, with a hint of chilli and lots of ice! It just gives a different spin to a Mexican meal with all the favourite flavours.
I love to cook with chicken thigh, as they are flavoursome and cook beautifully. If you are not a fan of thigh, you can cook with chicken breast. Prawns or Fish are a great substitute for chicken and can be cooked the same way as this recipe.
Why I Love This Recipe
I love this recipe because its a great excuse to eat corn chips! Plus a crowd pleaser for all the family!
Ingredients
- CHICKEN THIGH: You can leave the thighs whole or cut them into bite sized pieces
- SMOKED PAPRIKA : I love this spice!
- TIN TOMATO: Creates a beautiful flavour
- TOMATO PASTE: The unsung hero
- GARLIC AND ONION: Diced
- CAPSICUM: Lots of Colour – Green Yellow and Red, thinly sliced
- MEXICAN BEANS: Your choice of either red kidney beans or black beans
- CORN CHIPS: The plain gluten free chips
- GRATED CHEESE: Mozzarella or cheddar
Instructions
Let’s get cooking!
- Preheat oven 180c
- In a bowl, mix the chicken thigh, capsicum, garlic, onion, smoked paprika, tin tomato, tomato paste and a drizzle of olive oil. Season.
- Place on a baking tray lined with baking paper. Sprinkle the beans on top
- Bake for 40 minutes until chicken is cooked
- To make the Cheesy Corn Chips – place corn chips on an oven tray and sprinkle with grated cheese. Bake for 5 minutes for the cheese to melt. I like to add chilli flakes and coriander once cooked. Up to you!
- Serve the chicken and chips in the middle of the table with your condiments such as sour cream, guacamole, diced tomato and jalapenos
Can I serve rice as an option?
Yes! Especially if you are serving hungry people
Can i add chilli before the chicken is cooked?
As much as you like!
Can I add other veggies?
Absolutely! Your choice. Mix it up!
Love easy dinner recipes? There are LOADS more in my new cookbook ‘Gather’. Order it by clicking this link!
One Pan Mexican Chicken with Cheesy Corn Chips
A gluten free Mexican dinner for all the family to enjoy!
Ingredients
- 500g grams CHICKEN THIGH: , You can leave the thighs whole or cut them into bite sized pieces
- 2 tbsp SMOKED PAPRIKA
- 500 ml TIN TOMATO
- 3 tbsp TOMATO PASTE
- 1/2 cup GARLIC AND ONION: , Diced
- 3 CAPSICUM, thinly sliced
- 1 cup MEXICAN BEANS: , Your choice of either red kidney beans or black beans
- 2 cups CORN CHIPS
- 1 cup GRATED CHEESE
Instructions
- Preheat oven 180c
- In a bowl, mix the chicken thigh, capsicum, garlic, onion, smoked paprika, tin tomato, tomato paste and a drizzle of olive oil. Season.
- Place on a baking tray lined with baking paper. Sprinkle the beans on top
- Bake for 40 minutes until chicken is cooked
- To make the Cheesy Corn Chips – place corn chips on an oven tray and sprinkle with grated cheese. Bake for 5 minutes for the cheese to melt. I like to add chilli flakes and coriander once cooked. Up to you!
- Serve the chicken and chips in the middle of the table with your condiments such as sour cream, guacamole, diced tomato and jalapenos
Nutrition
Serving: 1bowl | Calories: 683kcal | Carbohydrates: 39g | Protein: 32g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 151mg | Sodium: 612mg | Potassium: 918mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5738IU | Vitamin C: 128mg | Calcium: 297mg | Iron: 3mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.
