Mexican chicken stew

• vegetable oil↗1 tbsp tbsp
• medium onion↗1

  finely chopped

• garlic cloves↗3

  finely chopped

• dark brown sugar↗½ tsp tsp
• chipotle paste↗1 tsp tsp

  (we used Discovery)

• can chopped tomatoes400g g
• skinless, boneless chicken breasts↗4
• small red onion↗1

  sliced into rings

• a few coriander

  leaves

• corn tortillas↗

  or rice to serve

Step-by-step instructions

1. 1

   Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).

2. 2

   Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.

3. 3

   If you want to use a slow cooker, cook the onion and garlic as above, then put into your slow cooker with the sugar, chipotle, tomatoes and chicken. Cover and cook on High for 2 hours. Remove the chicken and shred then serve as above.