Ingredients

• 1 tsp chilli powder 
•  2 tsp dried oregano 
•  1 tsp ground coriander 
•  1tsp ground cumin 
•  2 garlic cloves, finely chopped 
•  1 tbsp olive oil 
•  6 skin on chicken thigh cutlets 
•  1 medium red onion, quartered, thinly sliced 
•  1 medium red capsicum
•  chopped 400g can chopped tomatoes 
•  2 cups chicken broth 
•  1/3 cup white long-grain rice 
•  Fresh coriander leaves, to serve

Method

1. Preheat the oven to 180°C/160°C fan-forced. Combine chilli powder, oregano, ground coriander, ground cumin, garlic and the oil in a large bowl. Rub chilli powder mixture over chicken.
2. Place chicken thigh cutlet (skin facing up) in a flameproof baking dish. Add onion, capsicum, tomato and broth to the pan without covering skin on chicken thigh cutlets.
3. Bake for 50 minutes, or until the skin is crispy and meat is falling off bone. Remove from the oven.
4. Cook rice in a separate pot. One cup of rice to two cups of water.
5. Create a Mexican bowl with rice, pulled apart chicken, tomato salsa sauce from the chicken dish, avocado and sour cream. Sprinkle with coriander leaves to serve.