Tray Bakes

Mexican Chicken

Mexican Chicken

Just Add

  • 2 tsp
    Canola Oil
  • 1kg
    chicken thigh fillets
  • 1 cup (150g)
  • 2 large (600g)
    red capsicums, cut lengthways
  • 1 can (400g)
    red kidney beans, rinsed and drained
  • 1 large (400g)
    sweet potato (kumara), peeled and cut into wedges.
  • 5 large (600g)
    tomatoes, quartered
  • 1
    lime, quartered

How to Make

Serves: | Preparation time: 10 Minutes | Cooking time: 50 Minutes

  1. Pre-heat oven to 220°C (200°C Fan Forced) and line a 40cm x 30cm roasting pan with baking paper.

  2. Combine oil and MAGGI Mexican Recipe Base in a large mixing bowl and mix well to a paste. Toss in chicken, corn, red capsicum, kidney beans, sweet potato and tomatoes, until evenly coated. Place in lined roasting pan.

  3. Bake for 50 minutes or until chicken is cooked through and potatoes are soft. Squeeze lime over and serve. Garnish with fresh coriander if desired.



STOCK POWDER: Sugar, Iodised Salt, Mineral Salt (Potassium Chloride), Vegetable Fat, Potato Starch.

SPICES: Cumin, Chilli (8%), Coriander (8%), Paprika

VEGETABLES: Red Capsicum

Nutrition Information