Chelsea Winter's Slow-cooked Mexican Chicken Fiesta
Chelsea Winter’s Slow-cooked Mexican Chicken Fiesta
Preparation: 25 MINUTES
Cooking: 2½ HOURS
With Woman’s Day
- oil for frying
- 800g chicken breasts or thighs
- 1 large onion, sliced
- 1 large red onion, sliced
- 6 cloves garlic, roughly chopped
- 2 teaspoons cumin seeds
- 1½ tablespoons dried oregano
- 2 teaspoons mild smoked paprika
- 2 char-grilled red capsicums, sliced (or use fresh capsicums)
- 1 green capsicum, chopped
- 2 x 400g tins chopped tomatoes in juice
- 4 Portobello mushrooms, sliced
- ½ cup tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- Cooked rice, toppings of your choice (e.g. fresh coriander, sour cream, lime wedges, smashed avocado, grated cheese) to serve
- Preheat the oven to 150°C.
- Heat oil in a pan over a high heat. Season the chicken pieces all over with salt and pepper, then place in the pan, two at a time. Fry until one side is dark golden brown, then turn and brown the other side. Remove chicken and set aside. Repeat with remaining chicken.
- Turn the heat down to medium, add 2 tablespoons oil to the pan along with the onions. Cook for 5 minutes until golden. Add garlic and cumin seeds, cooking for another 2 minutes. Add the oregano and paprika, then cook for another minute, stirring. Add the red and green capsicums, tomatoes, mushrooms, tomato paste, brown sugar and vinegar. If your pan is oven-proof, add chicken and stir to coat, then cover with a lid and bake in the oven for 2½ hours. If your pan is not oven-proof, transfer the pan’s contents and chicken to a covered casserole dish and place in the oven.
- Remove chicken from oven – it should pull apart easily and the sauce should be nice and thick. If it’s not, remove the chicken and boil the sauce in a saucepan to reduce and thicken it. Season with salt and pepper. Shred the chicken into chunks and return to the sauce.
- Serve with cooked rice and your choice of toppings. A little grated cheese never goes amiss in my household!