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Chelsea Winter's Slow-cooked Mexican Chicken Fiesta

Chelsea Winter’s Slow-cooked Mexican Chicken Fiesta

Serves: 5-6

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




  1. Preheat the oven to 150°C.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with cooked rice and your choice of toppings. A little grated cheese never goes amiss in my household!