Tex-Mex Chicken Bake

$Finished Tex Mex Chicken Bake in blue casserole dish. Garnished with green onions and cilantro$

4.65 from 94 votes

A quick and easy one pot meal that can be in the oven in under 30 minutes.

Prep Time20

Cook Time40

Course: Dinner, Main Course

Cuisine: American, Mexican

Keyword: Chicken, gina livy, livy method, One pot, tex mex

Servings: thighs

Calories: 348kcal

6 chicken thighs, bone-in, skin on
1 large white onion, peeled and diced
1 large red bell pepper, or any colour, diced
1 large zucchini, diced
2 large cloves garlic, finely chopped, 1 tbsp.
½ teaspoon ground cumin
1 teaspoon chili powder
1 cup fresh or frozen corn kernels
2 cups salsa
salt and pepper to taste
1 small bunch cilantro, washed and rough chopped. Divide in two portions. One half is for garnish
150 g or about 2 cups Old cheddar cheese, grated
2-3 green onions, sliced, for garnish

Preheat oven to 400 degrees F.
Season chicken thighs on both sides with salt and pepper.
Heat olive oil in large sauté pan over medium-high heat.
Add chicken thighs, skin side down and set sear, without moving them, for 4-5 minutes or until golden brown. Flip over and sear the other side for 3-4 minutes more or until golden brown.
Remove chicken to a large plate or dish and set aside.
Add diced onion to the pan with the oil and fat from the chicken. Saute, stirring occasionally, for about 5 minutes or until soft and glossy.
Add diced zucchini, red pepper, garlic, cumin, and chili powder. Continue cooking and stirring occasionally for 3-4 minutes.
Add corn and cook for 2 more minutes. Add salsa and half the chopped cilantro. Taste and add salt and pepper as needed.
Bring to a boil and reduce heat to a simmer. Nestle chicken pieces into the vegetable mixture.
Top with grated cheddar leaving the chicken skin exposed.
Bake in preheated oven for 30 minutes or until a thermometer reads 165 degrees F.
Top with remaining cilantro and sliced green onions.
Serve on it's own or with rice or quinoa. Top with sour cream and/or guacamole.

STORAGE - Keep covered in the fridge for 3 days or freeze for up to 3 months.
SUBSTITUTIONS – Black beans, tofu, or shrimp work well in place of chicken. Use any combination of vegetables you like.
MAKE IT VEGETARIAN - Omit the chicken and add 1 - 2 cans of black beans. Add the beans in step # 9. Or slice a block of firm tofu and follow recipe as is, browning the tofu first.