Tex Mex Chicken Traybake
Ingredients: olive oil, red wine vinegar, salt, pepper, smoked paprika · 60 min cook time · 550kcal · ₩22,800
Ingredients
to taste olive oil, to taste red wine vinegar, to taste salt, to taste pepper, 1teaspoon smoked paprika, 2to taste onions, to taste chicken thighs, 250g cherry tomatoes, to taste wholemeal tortillas, to taste sweet corn, to taste gem lettuce, to taste yogurt
Instructions
1. Add olive oil, red wine vinegar, salt, pepper, and a teaspoon of smoked paprika into a baking tray and mix.
2. Peel and quarter two onions, pulling the petals apart, and place in the tray.
3. Add the chicken thighs to the tray, massage the marinade into them, and place them on top of the onions.
4. Add a pack of cherry tomatoes (about 250g) to the tray.
5. Cook in the oven at 200°C for 45 minutes.
6. Char the sweet corn in a dry pan on a medium-high heat for 10 to 12 minutes, turning regularly, then slice the kernels off the cob.
7. Finely slice the gem lettuce for the salad.
8. Warm the tortillas through on one side in a pan, then keep them wrapped in a clean tea towel to stay warm and flexible.
9. Shred the tender chicken in the tray with two forks, mixing it with the juices, tomatoes, and onions, and serve with tortillas, salad, corn, and yogurt.
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