Mexican Chicken & Rice Bake

Ingredients:

• 2 tablespoons oil

• 4-6 Chicken thigh cutlets skin on

• 1 brown onion finely chopped

• 1 capsicum deseeded coarsely chopped

• 2 tbsp tomato paste

• 3 garlic cloves crushed

• 1/8 tsp chilli flakes

• 3 stock cubes

• 3 cups warm water

• 1 1/2 cups long grain rice

• 250g corn kernels drained

• 1 avocado sliced length ways in 4-6 slices 

• Sour cream to serve

Method:

• Preheat oven to 220°C. Dissolve stock cubes in 3 cups warm water to make stock.

• Heat 1 tbsp oil in a frying pan. Cook chicken skin-side down for 5 minutes until golden, then turn and cook for 2 more minutes.

• Cook onion and capsicum for 5 minutes until softened. Stir in tomato paste, garlic and chilli for 30 seconds. Add stock and bring to a boil. Stir in rice and corn.

• Transfer mixture to a baking dish and place chicken on top, skin-side up. Bake for 30 minutes, or until rice is tender.