Sort ingredients
matty22
QR Code
Listen
Pdf
Preheat oven to 220C/200C fan forced. Heat 1 tbsp oil in a deep, 25cm (base size) ovenproof frying pan over medium-high heat. Add the chicken cutlets, skin-side down, and cook for 5 minutes or until golden brown. Turn over and cook for a further 2 minutes then transfer the chicken to a plate.
Heat the remaining oil in the pan. Add the onion and capsicum. Cook, stirring occasionally, for 5 minutes or until softened. Add the tomato paste, garlic and chilli powder. Cook, stirring, for 30 seconds or until aromatic. Pour in the chicken stock and bring just to the boil. Remove the pan from heat then add the rice and corn. Stir until combined.
Return the chicken, skin-side up, to the pan. Bake for 30 minutes or until the liquid has absorbed, chicken is cooked through and rice is tender.
Top the rice bake with the avocado and a dollop of sour cream. Sprinkle with a little extra chilli, if using. Season and scatter over coriander sprigs to serve. Watch our step-by-step video below to see how to make this One-pan Mexican chicken and rice bake recipe.