Mexican Chicken Casserole

• 1 -2 tablespoon olive oil
• 10 chicken thighs, skinned
• 1 onion, Large, Brown chopped
• 2 garlic cloves, grated
• 2 celery ribs, chopped
• 12 cup red capsicum, chopped
• 2 tomatoes, Skinned and chopped
• 2 cups chicken stock
• 2 ounces fajita seasoning mix, El paso
• salt
• pepper
• flour, plain
• 1 -2 tablespoon cornflour

1. Dust Chicken with the flour - I use a plastic bag to shake my chicken in - shake off excess flour and place to one side.
2. Heat 1 tablespoon of the oil in a skillet or frying pan and sear the chicken pieces, this will take a couple of goes, and place in a casserole dish.
3. Saute the onions and garlic in the remainder of the oil gently until it looks at least half cooked.
4. Add the celery, tomatoes, capsicum stirring for a few minutes then put the fajita mix (half is usually 2 ounces - as too much makes it too hot) in with pepper and salt adding the chicken stock.
5. Simmer for just a minute or two and spoon over the chicken,
6. Cook in a moderate oven for about 1 1/2 hours, or in the microwave on simmer for 45 minutes - thicken before serving with the corn flour mixed with a little water into a thin paste.
7. Serve either with hot vegetables or on a bed of rice.

olive oil, chicken, onion, garlic, celery, red, tomatoes, chicken stock, fajita seasoning mix, salt, pepper, flour, cornflour

Taken from www.food.com/recipe/mexican-chicken-casserole-497486 (may not work)