Chipotle chicken

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April 27, 2015

A taste of Mexico great to serve on some rice or even use as a filling for quesadillas, burritos or taco's.


Heat up the oil and fry the onions for 5 mins

Add the peppers and continue to fry until soft and just starting to golden

Add the garlic and fry for 1-2 mins

Add the chilli if you want this hotter in chilli heat!!

Add the ground cumin and stir through for 1-2 mins

Add the tomato puree and chipotle paste and stir through for 3-4 mins

Add the chopped tomatoes and stock and simmer for 10-15 mins to thicken, reduce and allow all the flavours to mingle

Add the chicken and your beans and stir to heat through

Season and add some chopped coriander


2 tbsp olive oil

1 onion diced

1 red pepper and 1 green pepper diced

2 garlic chopped

1 red chilli chopped (optional)

2 tsp ground cumin

2 tbsp tomato puree

4 tbsp chipotle paste

1 tin chopped tomatoes

200ml chicken stock

Approx. 350g cooked chicken

1 tin black beans drained – or use pinto/kidney beans

Chopped coriander


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