Mexican Chicken Rice and Bean Bake
This is a one pot Mexican style rice and bean casserole. Yes, it is a good old comfort food with beautifully flavoured chicken drumsticks. Tuck in with a squeeze of fresh lime – bueno!
Prep time:15 minutes
Cook time:35 minutes
8 chicken drumsticks (we love Waitoa)
2 spring onions, sliced
3 cloves garlic, minced
1 red chilli, seeds removed and chopped
3cm cube sized fresh ginger, minced
A handful fresh coriander, roughly chopped(we love Superb Herb)
1 tbsp fresh thyme, chopped (we love Superb Herb)
1 lime, zested and juiced
1 tsp allspice
2 tbsp avocado cooking oil (we love Olivado)
1 lime, cut into wedges
We made this casserole in a Le Creuset Signature Cast Iron Round Casserole.
- In a mortar place the lime zest, ginger, garlic, chilli, allspice, spring onion and coriander and pound with a peste. Add thyme, lime juice, avocado oil and continue to pound to form a paste. Pour over the chicken and leave to marinate for at least 1 hour, or preferably overnight.
- Heat oven to 180C. Heat a drizzle of oil in a deep casserole over medium hot heat. Add the rice and beans, stir, then pour the chicken stock. Arrange the marinated chicken in the casserole.Top with more thyme.
- Cover the pan tightly with a lid and bake in the oven for 30 mins.
- Season with salt, drizzle some avocado oil over the chicken and rice. Fluff up the rice a little with a fork and scatter with extra coriander leaves. Serve with lime wedges.