Tex-Mex chicken casserole

Tex-Mex chicken casserole

4.3 136 ratings

Prep. 15 min

Total 45 min

6 portions

Ingredients

basmati rice
200 g
boiling water
250 g
Chicken stock paste (see Tip)
2 tsp
frozen corn kernels
100 g
canned chopped tomatoes
400 g
garlic cloves
5
extra virgin olive oil
1 ½ tbsp
brown onion cut into quarters
150 g
carrots cut into pieces (3 cm)
200 g
red capsicum cut into pieces (3 cm)
1
taco seasoning to taste, gluten free if needed (see Tip)
2 - 4 tsp
ground smoked paprika
1 tsp
chicken thigh fillet boneless, skinless, cut into quarters
8
chipotle chillies in adobo sauce
3 tsp
sweet paprika
1 tbsp
sea salt
¼ tsp
ground black pepper
¼ tsp
can black beans drained and rinsed
400 g
fresh coriander leaves only, to garnish
sour cream to serve
4 tbsp
lime cut into wedges, to serve
1

Difficulty

easy

Nutrition per 1 portion

Sodium 842.5 mg

Protein 45.9 g

Calories 2609.6 kJ / 623.7 kcal

Fat 26.7 g

Fibre 9.2 g

Saturated Fat 7.3 g

Carbohydrates 54.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Thermomix® Everyday Summer 2024/2025 74 Recipes
Australia and New Zealand

You might also like...

Show all

Lamb and feta meatballs

30min

Coffee-rubbed beef with fennel salad

3h 15min

Gozleme

1h 40min

Beef madras

1h 30min

Butterflied chilli lemon chicken and rice

1h 45min

Coconut lamb curry

2h

Pork ribs with black bean sauce

2h

Bamia (okra and meat stew)

55min

Zucchini lasagne

1h 30min

Rustic beef tarts

1h

Flank steak with horseradish cream sauce

4h 35min

Pancetta, pine nut and ricotta pappardelle

35min

Show all