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

4.50 from 2 votes

Prep Time 15

Cook Time 1 30

Total Time 1 45

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)

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