youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Mexican Roast

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

This is a great recipe for chicken!!

This is a great recipe for chicken!!

Ingredients

Serves: 4

Metric Cups
  • 165 grams rice
  • 300 grams kidney beans (rinsed and drained)
  • 3½ tablespoons fresh coriander (chopped)
  • 1 tablespoon oil
  • 600 grams chicken fillets
  • 400 grams spicy sauce (for tacos)
  • 250 grams cheese
  • 130 grams sour cream
  • 5⅚ ounces rice
  • 10⅗ ounces kidney beans (rinsed and drained)
  • 3½ tablespoons cilantro (chopped)
  • 1 tablespoon oil
  • 21⅙ ounces chicken fillets
  • 14⅛ ounces spicy sauce (for tacos)
  • 8⅚ ounces cheese
  • 4⅗ ounces sour cream

Method

Mexican Roast is a community recipe submitted by Indestructibleflower and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven at 180oC and lightly grease a deep casserole dish dia. 21 cm.
  • Boil some rice.
  • Mix the beans and 1 1/2 tbs. of the coriander in the dish, add the rice and mix well. Press together so that the beans are well tucked in the rice and so that it all is a little bit flat.
  • Heat the oil in a big frying pan on moderate heat. Sauté the chicken fillets 3 min and turn, add the taco sauce and fry for another 3 minutes.
  • Sprinkle half of the cheese on the rice and lay the fried chicken starwise on top of the cheese/rice mixture. Spoon the taco sauce mixture on top.
  • Sprinkle the remaining coriander and the rest of the cheese. Cover with aluminium foil.
  • Put in the oven until the mixture bubbles and the cheese is melted and light gold. Cook the last 5 min. without the aluminium foil. Take it out of the oven and let it rest for a while.
  • Cut in 4 and spoon carefully out of the dish so that the layers stay in form. Sprinkle the rest of the coriander on top and spoon some sour cream on top.
  • Preheat the oven at 180oC and lightly grease a deep casserole dish dia. 21 cm.
  • Boil some rice.
  • Mix the beans and 1 1/2 tbs. of the coriander in the dish, add the rice and mix well. Press together so that the beans are well tucked in the rice and so that it all is a little bit flat.
  • Heat the oil in a big frying pan on moderate heat. Sauté the chicken fillets 3 min and turn, add the taco sauce and fry for another 3 minutes.
  • Sprinkle half of the cheese on the rice and lay the fried chicken starwise on top of the cheese/rice mixture. Spoon the taco sauce mixture on top.
  • Sprinkle the remaining coriander and the rest of the cheese. Cover with aluminium foil.
  • Put in the oven until the mixture bubbles and the cheese is melted and light gold. Cook the last 5 min. without the aluminium foil. Take it out of the oven and let it rest for a while.
  • Cut in 4 and spoon carefully out of the dish so that the layers stay in form. Sprinkle the rest of the coriander on top and spoon some sour cream on top.
  • Tell us what you think