Pollo Rojo (Mexican Red Chicken)

4 red capsicums (or 435g jar of fire roasted red peppers)
cooking oil spray
8 skinless chicken thighs (or lovely legs)
2 tablespoons plain flour
salt & pepper to season
1 teaspoon chilli flakes
1 teaspoon ground cumin
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 tablespoons tomato paste
400g can diced tomatoes
2 cups chicken stock

parsley leaves to garnish
basmati rice to serve

- Pre heat oven to 200 degrees C. Spray capsicums with cooking oil and roast on an oven rack for 45 minutes or until lightly blackened. Transfer to a bowl, cover with plastic wrap and set aside to cool. Remove skin and seeds, then slice flesh. (or use jar of fire roasted red peppers)
- Dust chicken in flour and season with salt & pepper. Set a large frying pan over a medium heat and spray lightly with cooking oil. Fry chicken pieces for 4 minutes or until sealed, and then transfer to a casserole dish.
- Add spices, oregano, tomato paste, tomatoes and stock to dish, then bake for 30 minutes. Reduce oven to low, then cook for a further 30 minutes or until sauce thickens. Fold in capsicum, garnish with parsley, then serve on a bed of basmati rice.



Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user OWAN30.