Chipotle Spiced Chicken
with Mexican Potatoes and Roasted Veggies
You may have heard of a chipotle (pronounced “chi-pot-lay”), maybe you’ve even cooked with one before, but do you know exactly what a chipotle pepper is...? A chipotle pepper is simply a smoked, dried jalapeño. Their distinct smokey flavour works brilliantly as a marinade for the chicken, and we’ve put out the fire a little by serving it with a good dollop sour cream. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Mexican Spice
2
British Chicken Breasts
20
Chipotle Paste
1
Garlic Clove
75
Soured Cream
(Contains Milk)
Mexican Style Spice Mix
1
Bell Pepper
(May contain Celery)
1
Red Onion
450
Potatoes
1
Coriander
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potato into 2cm chunks and pop it on a baking tray. Sprinkle with the fajita seasoning and drizzle on some oil. Mix well to make sure the potato gets a good coating of the spice, then roast on the top shelf of your oven for 25-30 mins. Shake the tray halfway through cooking for even browning.
In the meantime, put the chicken into a mixing bowl and add half the chipotle ketchup. Stir well to coat the chicken in the ketchup and keep to one side.
Halve, then remove the core from the red pepper and cut into thin slices. Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the red onion into half moons. Roughly chop the coriander (stalks and all). Finally in a small bowl, mix the remaining chipotle ketchup through the sour cream.
Heat a frying pan over high heat and add a splash of oil. When the oil is hot add the pepper and onion to the pan. Cook on high heat until softened, 5 mins. Add the garlic and cook for 1 minute more, then pop the veggies in a bowl and keep to the side (we will reheat them later).
Wipe out your now empty frying pan with some kitchen paper, add a drizzle of oil and put back on the heat. Turn the heat to high and once the oil is hot, add the chicken. Cook for 2-3 mins on each side. It should be nicely caramelised on both sides. Transfer the browned chicken to the oven on another baking tray and roast on the middle shelf for 15 mins. TIP: The chicken is cooked when it is no longer pink in the middle.
When the chicken is ready, leave it to rest on a chopping board for a couple of mins. Add the cooked veggies to the potato tray in the oven and reheat thoroughly. Cut each chicken breast into five slices and serve on top of a bed of roasted potato and veggies. Finish with a dollop of the chipotle sour cream and a sprinkling of coriander.
