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Mexican Chicken

One Pot Mexican Chicken

This is a great one pot recipe. If you can't find blackbeans substitute for another kind of bean. Pop this in the oven and come
4.5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Maincourse, One pot cooking
Cuisine Mexican, One Pot
Servings 4


  • 1.6 kg Chicken Whole
  • 100 ml olive oil
  • 150 gm onion diced
  • 1 1/2 cup red capsicum medium diced
  • 2 tablespoons cumin ground
  • 2 tablespoons smoked paprika
  • 1 teaspoon cinnamon double for fresh
  • 1 teaspoon Oregano dried,
  • 1 teaspoon Thyme dried( double for fresh)
  • 1 teaspoon coriander dried ground
  • 3 cloves garlic minced
  • 1/2 bunch coriander chopped stems and roots of a bunch of coriander washed well.
  • 2 tablespoons vinegar or lime juice, not sweetened
  • 1 teaspoon salt
  • 400 ml tin tomatoes chopped
  • 400 gm black beans one tin don't drain (keep the water)

To serve

  • 1/ 2 bunch coriander leaves
  • 1 cup Cherry Tomatoes 1/2'd
  • tablespoons jalapeno chillies plus 2of the juice
  • 1 whole Avocado sliced


  • Unwrap and drain the chicken. set the oven to 180 C / 350 F
  • Heat a heavy baker and add the first amount of oil, diced onions and all of the spices. Sweat on medium till fragrant and the onion is softening (add more oil if too dry)
  • Add the garlic, capsicum and chopped coriander stems and roots and saute on low 2 minutes then add the the chopped tomatoes. Bring to a simmer
  • Add the black beans and their water to the pot along with the vinegar / lime juice and stir well.
  • Add the well drained chicken and rub it with the extra oil and sprinkle the chicken with salt rubbing it in to the skin. Sprinkle any excess into the sauce.
  • Bake the chicken uncovered for 1- 1 1/2 hours depending on your oven. A fan forced oven will be quicker. Test the chicken after 1 hour by making a small slit into the inside of the leg and body. The juices should run clear. If they don't leave for a further 20 minutes and test again.
  • The chicken will be very tender.
  • Serve it with Guacamole style avocado, tortillas or just with rice . Add cheese or sour cream and lots of pickled jalapenos and the juice from the jar to spice this up more


Serve this with cooked brown (or white ) rice or tortillas