Ingredients
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
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 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.
PER SERVING
286 kcals • fat 11g • saturates 3g • carbs 6g • sugars 4g • fibre 2g • protein 42g • salt 0.6g
