- 500g skinless boneless chicken thighs
- 1 tbsp vegetable oil
- 1 medium onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tsp sweet smoked paprika
- 2 tsp ground cumin
- 2 tbsp cider vinegar
- 1 tbsp chipotle paste
- 200ml passata
- 2 tbsp soft brown sugar
- ½ small pineapple, cored, peeled and chopped
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- ½ small pack coriander, chopped
- corn or flour tortillas
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- hot sauce (I like Tabasco Chipotle), to serve
In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.