A flavorful and hearty Mexican-inspired chicken casserole perfect for a family dinner.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking from the start.
Dust the chicken thighs with flour and sprinkle with black pepper.
Shake off any excess flour to avoid clumping.
Heat oil in a large frying pan and brown the chicken on both sides. Transfer to a casserole dish.
Browning adds a rich flavor to the chicken.
In the same pan, sauté the onions and garlic until tender.
Stir frequently to prevent burning.
Add the chili peppers, diced tomatoes, red wine, and oregano to the pan. Bring to a boil, stirring occasionally.
Simmering the sauce helps meld the flavors together.
Pour the sauce over the chicken in the casserole dish. Cover and bake for 1 hour.
Covering the dish keeps the chicken moist.
Mix cornstarch with a small amount of the cooking liquid until smooth. Stir it back into the casserole along with the corn, bell pepper, and olives.
Mixing the cornstarch with liquid prevents lumps.
Bake uncovered for an additional 15 minutes or until the sauce thickens.
Uncovering allows the sauce to reduce and thicken.
Serve the casserole hot, garnished with fresh herbs if desired.
Fresh herbs like cilantro or parsley add a burst of color and flavor.
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