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SAUCY CHIPOTLE CHICKEN

Chipotle chicken is a Mexican-orientated dish, which can be served slightly dry. In this instance, we have made the recipe saucier and creamier! Much better if you want to have a spicier dish that is juicy and that will not dry out – keeps you a little more hydrated!

Serves: 2 x 700ml

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Ingredients:

  • 1 red onion, chopped
  • 1 garlic clove, chopped
  • 1½tbsp sunflower oil
  • 3 peppers, red and/or green, seeds removed and sliced
  • 1tbsp hot chipotle paste
  • 200g can chopped tomatoes
  • 425ml fresh chicken stock
  • 200ml plain yoghurt
  • ½ tbsp cider vinegar
  • 4 skinless and boneless chicken thigh fillets, sliced
  • Small bunch coriander, chopped
  • 125g pack microwave Mexican rice (you may not use all of it)

Method:

  • In a large pan, sauté the onion, peppers and garlic until softened, over a medium heat. Remove and set aside.
  • Add chicken to the pan and lightly brown on each side. Add pepper mix back to the pan.
  • Add tomatoes, chipotle paste, chicken stock and cider vinegar. Stir to combine and cook through for 20 minutes, reducing the sauce.
  • Whilst the mix is cooking, microwave the rice, then add to the pan.
  • Add yoghurt and chopped coriander, stir thoroughly to warm through and combine flavours.
  • Serve immediately into your pots.

Nutritional Values:

Calories 424, Fat 20g, Saturates 7g, Carbohydrates 5g, Sugar 2g, Fibre 2g, Protein 51g,

 

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