Mexican Baked Chicken
6 servings
35 minutes
Baked Mexican chicken is a fragrant and hearty dish that embodies the richness of Mexican cuisine. The combination of tender chicken fillet, spicy taco sauce, creamy cheddar cheese, and aromatic coriander creates a harmonious balance of flavors. Arborio rice adds softness to the dish, while beans contribute richness and texture. Historically, Mexican cuisine is renowned for its use of fresh herbs, spices, and vibrant flavors, making this dish not only delicious but also culturally rich. Baked chicken is perfect for a family dinner or festive table, and serving it with chilled sour cream adds freshness. Its rich aroma and appetizing appearance make it appealing to lovers of spicy and bold flavors. This dish is a true gastronomic celebration in Mexican style!
1
Preheat the oven to 180 degrees. Grease a round ceramic dish. Bring water to a boil in a large pot, add rice, and cook for 10-12 minutes, stirring occasionally. Drain.
- Arborio rice: 165 g
- Vegetable oil: 1 tablespoon
2
In the prepared form, mix the beans and one and a half tablespoons of coriander, then add the rice and mix well. Slightly press the mixture to soften the beans.
- Canned red kidney beans: 300 g
- Fresh cilantro (coriander): 3.5 tablespoons
- Arborio rice: 165 g
3
Heat oil in a large skillet over medium heat. Sear the chicken fillet whole, without cutting it into pieces, for 3 minutes on each side. Add the taco and cook for another 3 minutes.
- Vegetable oil: 1 tablespoon
- Chicken breast fillet: 600 g
- Taco sauce: 400 g
4
Spread half of the grated cheese over the rice. Place the chicken fillet whole on top, spreading it evenly, sprinkle with one and a half tablespoons of coriander, and sprinkle cheese again. Cover with foil.
- Cheddar cheese: 250 g
- Chicken breast fillet: 600 g
- Fresh cilantro (coriander): 3.5 tablespoons
- Cheddar cheese: 250 g
5
Bake for 30-40 minutes, then remove the foil and leave in the oven for another 5 minutes. Cut into 4 pieces, carefully without damaging the layers. Serve sprinkled with remaining coriander and drizzled with sour cream.
- Fresh cilantro (coriander): 3.5 tablespoons
- Sour cream: 125 g
