Chipotle chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 1 onionchopped
- 1 garlic clovesliced
- 2 tbsp sunflower oil
- 1-2 tbsp chipotle paste(see tip, below)
- 400g can chopped tomatoes
- 1 tbsp cider vinegar
- 8 skinless chicken thighfillets
- small bunch corianderchopped
- soured creamand rice, to serve
Nutrition: per serving
- kcal286
- fat11g
- saturates3g
- carbs6g
- sugars4g
- fibre2g
- protein42g
- salt0.64glow
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.
