Mexican chicken and quinoa

Take yourself to Mexico with a generous bowl of this delicious chicken and quinoa bake. Serve with some salty corn chips for an authentic family dinner any day of the week.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Mexican chicken and quinoa
  • 1 tablespoon olive oil
  • 1 kilogram chicken thigh fillets, quartered
  • 1 red onion, finely chopped
  • 1 red capsicum, seeded, thinly sliced
  • 2 tablespoon taco seasoning
  • 1 1/2 cup Campbell's Real Chicken Stock
  • 400 gram canned diced tomatoes
  • 1 zucchini, roughly chopped
  • 3/4 cup quinoa, rinsed
  • 3/4 cup frozen corn kernels
  • 1/2 cup grated cheddar
  • coriander leaves, to serve
  • plain corn chips, to serve


Mexican chicken and quinoa
  • 1
    Preheat oven to moderate,180°C.
  • 2
    In heavy based flameproof casserole dish heat oil on high. Brown chicken pieces in 2 batches 3-4 minutes. Remove from pan.
  • 3
    In same pan, saute onion and capsicum 3-4 minutes, until tender. Stir in seasoning and cook 1 minute.
  • 4
    Return chicken to pan with stock, tomatoes, zucchini, quinoa and corn. Bring to simmer on low. Cover tightly with foil.
  • 5
    Bake 20 minutes, until quinoa is tender and almost all liquid has been absorbed.
  • 6
    Uncover and sprinkle with cheese. Bake, uncovered, 10 minutes, until cheese melts. Scatter with coriander to serve. Accompany with corn chips.


To make your own taco spice mix, combine 2 teaspoons each of ground cumin, ground coriander, paprika and oregano with ½ tsp each garlic powder and Mexican chilli powder.

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