Chipotle chicken

• onion↗1

  chopped

• garlic clove↗1

  sliced

• sunflower oil↗2 tbsp tbsp
• chipotle paste tbsp

  (see tip, below)

• can chopped tomatoes400g g
• cider vinegar↗1 tbsp tbsp
• 8 skinless chicken thigh↗

  fillets

• small bunch coriander

  chopped

• soured cream↗

  and rice, to serve

Step-by-step instructions

1. 1

   Fry the onion and garlic in the oil in a deep, wide frying pan 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.

2. 2

   Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.