CHIPOTLE CHICKEN WITH RICE

Serves 4
50 minutes


Ingredients

• 1 onion, chopped
• 1 garlic clove, sliced
• 1 tbsp olive oil
• 1-2 tbsp chipotle paste
• 400 g can chopped tomatoes
• 1 tbsp cider vinegar
• 8 skinless chicken thigh fillets, seasoned with salt and pepper
• Small bunch coriander, chopped
• Rice, to serve

Method

1. Fry the onion and garlic in the oil in a deep, wide frying pan until soft.
2. Add the chipotle paste. Stir and cook for 1 minute, then add the tomatoes and cider vinegar.
3. Bring to a simmer and cook for 10 minutes with the lid on.
4. Stir to make sure it doesn´t get too dry.
5. Meanwhile, cook the rice according to package directions.
6. Add the chicken to the frying pan and cook for 20 minutes or until cooked through, turning once.
7. Scatter with coriander and serve with the rice.