Chipotle chicken

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

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 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

1

Heat up the oil and fry the onions for 5 mins

2

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

3

Add the garlic and fry for 1-2 mins

4

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

5

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

6

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

7

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

8

Add the chicken and your beans and stir to heat through

9

Season and add some chopped coriander

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Ingredients

 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

Directions

1

Heat up the oil and fry the onions for 5 mins

2

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

3

Add the garlic and fry for 1-2 mins

4

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

5

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

6

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

7

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

8

Add the chicken and your beans and stir to heat through

9

Season and add some chopped coriander

Chipotle chicken

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