Slow-cooked chipotle chicken
- May/June 2020
- Serves 6-8
- Hands-on time 25 min, oven time 2 hours
Our slow-cooked chipotle chicken takes inspiration from great Mexican flavours to create an uncomplicated one-pot dinner. The star is the flavour of chipotle, which is a smoke-dried jalapeño chilli and a Mexican staple. Obviously we’ve thrown in guacamole for a side, because – well, who doesn’t like guacamole?
Check out our Mexican burrito bowls recipe too for another crowd pleasing dinner.
- 19.7g (4.3g saturated)
- 21.1g (14.5g sugars)
- 4 tbsp extra-virgin olive oil
- 8 skinless, boneless free-range chicken thighs (about 1.4kg), halved
- 2 red onions, cut into wedges
- 2 red peppers, sliced
- 4 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp sweet smoked paprika
- 2 tbsp chipotle paste (see Know-how)
- 1 tbsp good-quality cocoa powder
- 2 x 400g tins chopped tomatoes
- 300ml chicken stock
- 400g tin black beans or kidney beans, rinsed and drained
- Warm tortillas, soured cream, coriander leaves and lime
wedges to serve
For the guacamole
- 3 avocados, peeled and chopped
- Juice 1-2 limes
- 1 green chilli, seeds removed, chopped
- 2 spring onions, chopped
- Small handful chopped coriander
- Heat the oven to 170°C/150°C fan/gas 3½. Heat 2 tbsp of the oil in a hob safe casserole or large ovenproof sauté pan (you’ll need a lid) over a high heat, then fry the chicken in batches, turning often, for 3-4 minutes until browned all over. Remove and set aside.
- Heat the remaining oil in the casserole/pan, then fry the onions and peppers for 2-3 minutes. Add the garlic, cumin, paprika, chipotle paste and cocoa, stirring to combine.
- Return the chicken and any juices to the casserole, stir to coat, then add the chopped tomatoes and stock. Bring to a simmer, season with salt and pepper, then cover and cook in the oven for 1½ hours.
- Add the beans to the stew and cook, uncovered, for 30 minutes more until the sauce has reduced and thickened.
- Meanwhile, put all the guacamole ingredients in a food processor. Season with salt and pepper, add a little more lime juice to taste, then pulse until roughly chopped and combined but still with some texture. (Or mash everything together in a mixing bowl with a fork until as smooth as possible.)
- Serve the chicken on warm tortillas topped with guacamole, soured cream, coriander and a squeeze of lime.
Make the day before, then reheat on the hob to serve. Cover and chill any leftovers for up to 3 days, reheat with an extra splash of water/stock until piping hot, then serve with rice and charred corn.
Chipotle paste is a smoky Mexican chilli paste, available in most large supermarkets. If you can’t find it, use 2-3 tbsp Mexican/fajita spice blend instead.
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