Creamy Chipotle Chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Chipotle Paste
- 2-3 Dried Chipotles, easily to buy online
- 1 red onion, diced
- 1 lime, juiced
- 4 large tomatoes
- 2 cloves of garlic
To make the chicken dish
- 2-3 Dried Chipotles, easily to buy online
- 1 red onion, diced
- 1 lime, juiced
- 4 large tomatoes
- 2 cloves of garlic
- 600g Chicken breast, for 6 cubed, half a breast per person
- 1 onion, diced
- 1-2 cloves of Garlic
- 2-3 tsp of home made Chipotle Paste
- 400g tin chopped tomatoes
- 1 tbsp cider vinegar
- juice of 1 lime
- pot of soured cream, adjust to taste
Method
step 1
To make the paste. Reconstitute the chipotles by soaking in boiled water until soft.Dry fry the tomatoes until blistered, remove from pan and set aside. Clean the pan, add veg oil, slowly cook onion, until soft, add garlic for a few mins, add vinegar. Peel skins off tomatoes, and blend all ingredients including lime until smooth. Can be made early and placed in fridge.step 2
Fry onion in a pan until golden, add garlic for a few mins, add vinegar, and paste for a few mins coating well with the onions, then add the tomatoes and lime juice. Reduce the sauce down by half 10-15 mins depending on quantity of chicken used. Then add the chicken, do not overcook, chicken should be tender, and run through soured cream. The cream will dilute the sauce, check for taste. Serve with Mexican Red rice.
