Everyday Meals

Baked Chicken With Black Eye Beans And Tomatoes


Mexican spiced baked chicken served with a warm pinto bean and corn salsa.

Prep time:10 mins

Cook time:60 mins

Serves: 4


  • 1 tablespoon chopped pickled jalapenos
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 6-8 chicken thigh cutlets, skin on
  • 420g can Edgell Corn Kernels, drained
  • 400g can Edgell Pinto Beans, drained
  • 2 spring onions, chopped
  • 1 small red capsicum, chopped
  • Fresh coriander leaves, for garnish


Step 1

Combine jalapenos, oil, oregano, cumin, onion and garlic powder in a large bowl. Add chicken and toss to coat well.

Step 2

Place chicken in a baking dish, spoon over any residual sauce, cover and bake in a preheated oven at 180°C for 40 minutes.

Step 3

Meanwhile, combine Edgell Corn Kernels, Edgell Pinto Beans, spring onions and capsicum in a separate bowl.

Step 4

Remove chicken from oven and sprinkle corn and bean salsa around the chicken, gently mixing with liquid from the chicken. Return to oven uncovered for a further 15 minutes or until chicken has browned.

Step 5

Served chicken garnished with coriander leaves.

Tasty Tip!

This dish is also nice served with a dollop of sour cream on the side. For extra kick, add extra chopped pickled jalapenos to the corn and bean salsa in STEP 3 before baking.

Baked Chicken With Black Eye Beans And Tomatoes
User rating:
  • 5

Featured in this recipe

  • Corn Kernels 420g

    Corn Kernels 420g

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