One-pan CHICKEN dinners
CHIPOTLE CHICKEN WITH CORN CHIP CRUST
SERVES 6 PREP AND COOK: 1 HOUR, 45 MINS
2 tblsps olive oil
1.5kg chicken thigh fillets, trimmed, cut into 5cm pieces
1 large red onion, cut into thin wedges
1 large red capsicum (300g), cut into 3cm pieces
1 tblsp chipotle seasoning
375g jar enchilada cooking sauce
400g can diced tomatoes 2 x 125g cans black beans, drained, rinsed
1 avocado, halved
2 tblsps lime juice
TOPPING
200g packet plain corn chips, coarsely crushed
1½ cups grated tasty cheese
Heat half the oil in a flameproof, casserole dish (14-cup capacity) over a medium to high heat. Add chicken in two batches. Cook, turning occasionally, for about 5
