Chicken Mexi-in-a-pan

1 teaspoon Mexican chilli powder
2 tespoons dried oregano
1teaspoon ground coriander
2 garlic cloves, crushed
2 tablespoons olive oil
8 chicken drumsticks
1 medium red onion, quartered thinly sliced
1 medium red capicum, chopped or sliced
400g can chopped tomatoes
375g jar medium thick and chunky salsa
400g can red kidney beans, drained and rinsed
2 tablespoons chopped fresh coriander (optional)

Combine chilli powder, oregano, ground coriander, garlic and half the oil in a large bowl, coat chicken pieces. Heat remaining oil in a flameproof baking dish over medium-high heat. Cook chicken, turning for 5 minutes or until browned. Add onion, capsicum and brown also. Add tomato, beans and salsa and enough stock or water to coat chicken. Bake in a moderate oven for 50 minutes. At this point, you can add 1/3 cup of long grain rice and 1 cup of chicken stock. I prefer to cook my rice separately, depends on how much washing up you want to do! When rice is tender and chicken cooked through, stir in chopped coriander and serve (with rice and a mixed salad).