 Preparation Time |
10mins
|
 Cooking Time |
20mins
|
 Level |
Easy
|
 Serves |
4
|
|
Free Food
|
FF
|
1 Onion, chopped
1 Garlic clove sliced
Low cal spray oil
Small bunch coriander, chopped
8 Chicken thigh fillets, skinless, diced into chunks
1/4 plate Basmati Rice
1 tbsp Cider Vinegar
400g Can chopped tomatoes
For the Chipotle Paste:
2 Jalapeno peppers
1 Tomato
1 Onions
Add 2 Jalapeno peppers, 1 tomato and 1 onion to a blender and blitz until consistency is a smooth paste.
Spritz some low cal spray oil into a deep, wide pan and saute the onion and garlic until soft.
Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger 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 1/4 plate of basmati rice, cooked as per packet instructions.
Garnish with fresh coriander.
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