1 onion, chopped
1 garlic clove, sliced
2 tbsp sunflower oil
1-2 tbsp chipotle paste
400g can chopped tomatoes
1 tbsp cider vinegar
8 skinless chicken thigh fillets
small bunch coriander, chopped
soured cream and rice, to serve
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 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.
286 kcals • fat 11g • saturates 3g • carbs 6g • sugars 4g • fibre 2g • protein 42g • salt 0.6g