RECIPE: HOW TO DO SLOW-COOKED CHIPOTLE CHICKEN

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?

RECIPE HOW TO DO SLOW-COOKED CHIPOTLE CHICKEN

Dificulty: Easy
Portion: Serves 6-8
Time: Hands-on time 25 min, oven time 2 hours

Ingredients

4 tbsp extra-virgin olive oil8 skinless, boneless free-range chicken thighs (about 1.4kg), halved2 red onions, cut into wedges2 red peppers, sliced4 garlic cloves, crushed2 tsp ground cumin2 tsp sweet smoked paprika2 tbsp chipotle paste (see Know-how)1 tbsp good-quality cocoa powder2 x 400g tins chopped tomatoes300ml chicken stock400g tin black beans or kidney beans, rinsed and drainedWarm tortillas, soured cream, coriander leaves and limewedges to serve
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 limewedges to serve
3 avocados, peeled and choppedJuice 1-2 limes1 green chilli, seeds removed, chopped2 spring onions, choppedSmall handful chopped coriander
3 avocados, peeled and chopped
Juice 1-2 limes
1 green chilli, seeds removed, chopped
2 spring onions, chopped
Small handful chopped coriander

Step by step preparation

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.

RECIPE: HOW TO DO SLOW-COOKED CHIPOTLE CHICKEN

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