Mexican Chicken

From: acerast

On Jun 23, 2007

I had this ready for DH when he returned from a business trip. He enjoyed it tremendously (we both did)! I cooked it in a clay pot and found the flavor was marvelous and had a depth that must have been from the red wine. The cornflour gave it an earthy taste (I usually have a bag of Harina Pan in the cupboard but didn't so used stone ground cornmeal - wonderful!) The spiciness from the peppers was just right for us and we liked the contrast between the salty olives and the sweet corn. I will halve the olives next time (and DH has requested a next time) so as to balance that bite with the corn kernels. I served it with tomatoes and avocados tossed in olive oil and lemon juice on a bed of shredded lettuce - a cool and refreshing contrast to this hot a spicy dish! THANKS PeterJ!!

From: Leggy Peggy

On Jun 22, 2007

Use thigh meat for this dish — it adds so much flavour. Made a few tiny changes. Halved the green chili peppers and chili flakes, and skipped the cornstarch because more thickening wasn't required. Also used a mixture of green and black olives because they were on hand. The heat was perfect. You didn't mention whether the casserole should be cooked covered or uncovered. We did the hour covered and the last 15 minutes uncovered. Also cooked the sauce down a bit before pouring over the chicken. It comes together easily so is a great recipe for a busy day. We thoroughly enjoyed this dish for Zaar World Tour.

From: Sarah!

On Apr 3, 2007

I used some diced chicken we had (about 600g) and ended up with a lot of liquid as I didn't cut that down. (My fault entirely). Great recipe! I followed the instructions exactly except to add the capsicum in at step 4, as I like them a little softer. I served this with Buttered Wine Rice. Thanks for posting this yummy recipe Peter.