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Categories:
chicken thigh flour ground black pepper oil onions garlic green chili peppers tomatoes chicken stock red wine chili flakes oregano corn kernels green olives cornflour
Viewed: 58 - Published at: 6 years agoIngredients
- 1 kg chicken thigh pieces, diced
- 1/4 cup flour
- 1/4 teaspoon ground black pepper
- 1/4 cup oil
- 2 medium onions, sliced
- 2 teaspoons garlic, crushed
- 8 hot green chili peppers, sliced (optional)
- 425 g diced tomatoes
- 1 cup chicken stock
- 1/2 cup red wine
- 1 teaspoon chili flakes
- 1/2 teaspoon oregano
- 310 g corn kernels, drained
- 1 capsicum, seeded and sliced
- 1 cup green olives (pitted or stuffed)
- 2 teaspoons cornflour
Method
- Dust chicken in flour, shake off excess and sprinkle with pepper.
- Heat oil in a large frying pan and brown chicken, then transfer to a casserole dish leaving oil behind.
- Add onions and garlic to the same pan and cook until tender.
- Add chillies, tomato, chicken stock, wine, chilli flakes and oregano and bring to the boil stirring occasionally.
- Pour over the top of the chicken in the casserole dish and bake for one hour at 180C (350F).
- Remove a little of the cooking liquid and mix through the cornflour.
- Stir through the corn, capsicum, olives and cornflour in the casserole dish. Season with additional pepper if desired.
- Bake a further 15 minutes or until thickened.
