Mexican Coconut Chicken Tinga Tray Bake

Get ready to cook

Method:

1. Preheat oven to 180°C fan. Add sweet potato and onions to a large roasting dish. Drizzle with oil; toss and spread in an even layer. Roast for 20 mins.

2. Remove the tray from the oven. Add chicken pieces, peppers and Mexican Chilli Orange Paste. Mix well and return to the oven for 20 mins.

3. Pour over coconut milk then roast for a final 20-25 mins until the chicken and vegetables are cooked through. Garnish and serve.

Ingredients:

500g Mexican Chilli Orange Paste

15 skinless boneless chicken thigh fillets, each cut into half

1.25kg sweet potato, peeled and cut into chunks

750g large-diced red onions

800g diced red peppers

400ml tinned coconut milk

Coriander, chopped to garnish

About this dish

10 Portions

1 Mild

Serves:

Mexican Orange Chilli Paste

Chilli Rating:

Product:

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