Mexican Chicken - cooking recipe

Ingredients

1 kg chicken thigh pieces, diced
1/4 cup flour
1/4 teaspoon ground black pepper
1/4 cup oil
2 medium onions, sliced
2 teaspoons garlic, crushed
8 hot green chili peppers, sliced (optional)
425 g diced tomatoes
1 cup chicken stock
1/2 cup red wine
1 teaspoon chili flakes
1/2 teaspoon oregano
310 g corn kernels, drained
1 capsicum, seeded and sliced
1 cup green olives (pitted or stuffed)
2 teaspoons cornflour

Preparation

Dust chicken in flour, shake off excess and sprinkle with pepper.
Heat oil in a large frying pan and brown chicken, then transfer to a casserole dish leaving oil behind.
Add onions and garlic to the same pan and cook until tender.
Add chillies, tomato, chicken stock, wine, chilli flakes and oregano and bring to the boil stirring occasionally.
Pour over the top of the chicken in the casserole dish and bake for one hour at 180C (350F).
Remove a little of the cooking liquid and mix through the cornflour.
Stir through the corn, capsicum, olives and cornflour in the casserole dish. Season with additional pepper if desired.
Bake a further 15 minutes or until thickened.