Chipotle chicken
Chipotle chicken
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
- Prep: 20 mins
Cook: 30 mins - Serves 4
- Easy
Ingredients
- 1 onion, chopped
- 1 garlic clove, sliced
- 2 tbsp sunflower oil
- 1-2 tbsp chipotle paste (see tip, below)
- 400g can chopped tomatoes
- 1 tbsp cider vinegar
- 8 skinless chicken thigh fillets
- small bunch coriander, chopped
- soured cream and rice, to serve
Chipotle paste
Chipotles are dried, smoked jalapeno chillies. Blended with tomatoes and onions, they make a really convenient paste that can easily be stirred into dishes to add a smoky flavour and kick. Use in marinades or to flavour dips - try stirring into soured cream, starting with just a teaspoon and adding more if you need to. There are different brands to choose from - Discovery is easily available from supermarkets.
Variations
The smoky tomato base is also great with prawns, or break in some eggs, cook until set and serve over tortillas for a version of Huevos rancheros.
Method
-
Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn’t get too dry.
-
Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
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