Name: Chipotle chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
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

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Chipotle chicken

Chipotle chicken

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.3 out of 5.39 ratingsRate

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Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal286
fat11g
saturates3g
carbs6g
sugars4g
fibre2g
protein42g
salt0.64g

low

Method

step 1

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.
step 2

Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

RECIPE TIPS

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.

Recipe from Good Food magazine, September 2010

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A star rating of 4.3 out of 5.39 ratings

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