Mexican Chicken Stew

This recipe comes from BBC Good Food and was something I had bookmarked awhile ago.  I finally got around to making it this week.

The recipe uses chipotle paste which is not one of the easiest things in the world to find. I've never seen it in my local supermarkets and actually had to resort to ordering some direct from Discovery Foods a few months ago.  It is worth hunting some down if you can because the smoky flavour of the chipotle paste really does add something.

I wasn't completely overwhelmed by this. Sure it was tasty and actually really liked the chicken being shredded for a change but I feel like it was missing something, it needed a little something else in there perhaps?  I've read the comments on the BBC Good Food website and someone has suggested chopping up some chorizo which I agree would work well so next time I might do that.   

Other than that is was a satisfying meal which I served with some spiced potatoes.  Recipe serves 4.

Mexican Chicken Stew

Ingredients

1 tbsp vegetable oil

1 onion, finely chopped

3 garlic cloves, finely chopped

1/2 tsp dark brown sugar

1 tsp chipotle paste

400g can chopped tomatoes

4 skinless, boneless chicken breasts

1 small red onion, sliced into rings

a few coriander leaves

Method

Heat the oil in a medium-sized saucepan.  Add the onion and cook gently for 5mins until softened and starting to colour.  Add the garlic and cook for a further minute.

Stir in the sugar, chipotle paste and tomatoes.  Add the chicken to the pan and cover with the sauce.  Simmer gently for around 20mins until the chicken is cooked through.  Keep an eye on the pan and if the sauce is starting to get too dry, add a little water.

When the chicken is cooked, remove from the pan and shred with two forks.  Stir the chicken back into the sauce.  

Scatter with the red onion and coriander and serve with tortillas, rice or potatoes.

Recipe for the potatoes that I served with this will follow tomorrow.

love & kisses

Mrs M x