Tex-Mex chicken casserole

Tex-Mex chicken casserole

4.3 120 ratings

Prep. 15 min

Total 45 min

6 portions

Ingredients

basmati rice
200 g
boiling water
250 g
Chicken stock paste (see Tip)
2 tsp
frozen corn kernels
100 g
canned chopped tomatoes
400 g
garlic cloves
5
extra virgin olive oil
1 ½ tbsp
brown onion cut into quarters
150 g
carrots cut into pieces (3 cm)
200 g
red capsicum cut into pieces (3 cm)
1
taco seasoning to taste, gluten free if needed (see Tip)
2 - 4 tsp
ground smoked paprika
1 tsp
chicken thigh fillet boneless, skinless, cut into quarters
8
chipotle chillies in adobo sauce
3 tsp
sweet paprika
1 tbsp
sea salt
¼ tsp
ground black pepper
¼ tsp
can black beans drained and rinsed
400 g
fresh coriander leaves only, to garnish
sour cream to serve
4 tbsp
lime cut into wedges, to serve
1

Difficulty

easy

Nutrition per 1 portion

Sodium 842.5 mg

Protein 45.9 g

Calories 2609.6 kJ / 623.7 kcal

Fat 26.7 g

Fibre 9.2 g

Saturated Fat 7.3 g

Carbohydrates 54.5 g

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Australia and New Zealand

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