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THE DAIRY KITCHEN

Slow Cooked Mexican Chicken with Cheesy Crust

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 20 MINS
Cooking 1 HR 30 MINS
Break through the creamy cottage cheese topping and dig into this melt in the mouth spicy chicken casserole. Serve with rice or corn chips and a fresh zingy slaw.

Ingredients

500g chicken thighs, trimmed and cut into four
1 red onion, cut into wedges
1 red capsicum, diced
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 fresh jalapeno, thinly sliced
400g jar tomato passata
½ cup chicken stock or water
400g can black or red kidney beans, drained
500g cottage cheese
1 egg, lightly beaten
½ cup (60g) grated cheddar cheese
coriander, to serve

Method

  1. Preheat oven to 180°C (160°C fan forced).  Heat a large non-stick ovenproof casserole dish over high heat, spray with olive oil and fry the chicken in batches, for 5 minutes or until browned all over.  Remove and set aside.  Add the onion, capsicum, garlic, cumin and paprika and cook for 1-2 minutes or until slightly softened and fragrant.
  2. Return chicken to the dish and stir and scrape to release any tasty bits from the bottom of the pan.  Add the jalapeno, passata and stock and season to taste.  Bring to the boil, remove heat and cover and bake for 1 hour.
  3. Remove the casserole from the oven and stir in the beans. Combine cottage cheese and egg and spoon over top of casserole.  Sprinkle with cheddar cheese.  Cook, uncovered for a further 30 minutes until topping is golden brown. 
  4. Sprinkle with coriander to serve and enjoy with tortillas, rice and your favourite slaw.   

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