- Recipes
- Mexican Chicken Traybake
Mexican Chicken Traybake
-
3 serving
Prep time:
Cook time:
Serves: 3
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Ingredients
- 3 cloves garlic
- 1 teaspoon Gran Luchito Chipotle Paste
- 2 tablespoons Gran Luchito Chipotle Honey
- 1 lemon, juiced
- 1 teaspoon black peppercorns
- 3 tablespoons extra virgin olive oil
- 1 handful fresh coriander
- 2 chicken thighs, with skin on and bone in
- 2 chicken drumsticks, with skin on
- 3 tablespoons rapeseed oil
- 1 can butter beans
- 2 red onions
- 3 carrots
- 300g cherry tomatoes
- ½ cup chicken stock
Method
Step 1
Prepare the spicy mixture by adding the garlic cloves, Chipotle Paste, Chipotle Honey, lemon juice, coriander, extra virgin olive oil, black peppercorns and salt into a food processor. Blitz everything into a smooth mixture and reserve.
Step 2
Heat up the oil in a frying pan. Season your chicken pieces with a good pinch of salt and freshly ground black pepper. Once your oil is very hot add your chicken pieces with the skin facing down. You want to sear both sides and achieve crispy golden skin but not cook it through. Set aside once it’s ready.
Step 3
In the meantime slice the red onions and carrots into bite-sized pieces. Drain your butter beans and wash your cherry tomatoes.
Step 4
In a large baking dish place the butter beans, red onion, carrots and cherry tomatoes, then pour the spicy mixture on top and mix everything together with a spoon.
Step 5
Spread the bean-vegetable mixture on the baking dish and place in your pieces of seared chicken. Tuck them into the vegetables to avoid them from drying up whilst cooking in the oven. Add a pinch of salt and freshly ground black pepper, as well as another drizzle of olive oil and the stock.
Step 6
Place your baking dish in the oven for 30-35 minutes approximately, (depending on your oven) until your veggies are cooked through.
Step 7
Serve your chicken hot with a squeeze of lemon juice on top and a drizzle of extra virgin olive oil. Enjoy!
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