Chipotle chicken

30-60 minutes 4 servings 400 kcal or less chicken and tomato stew chicken casserole chicken recipes chicken thigh chicken thighs chipotle chillies easy recipes low-fat recipes mains mexican recipes midweek meal recipes spicy chicken stew super healthy recipes tomato recipes

N/A

Source

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

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.