Chipotle Spiced Chicken

Name: Chipotle Spiced Chicken with Mexican Potatoes and Roasted Veggies
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Mexican Spice; 2 British Chicken Breasts; 20 Chipotle Paste; 1 Garlic Clove**; 75 Soured Cream; Mexican Style Spice Mix; 1 Bell Pepper; 1 Red Onion; 450 Potatoes; 1 Coriander

with Mexican Potatoes and Roasted Veggies

Recipe Development TeamPublished on February 15, 2018

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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!

Tags:

Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

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.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Mexican Spice

British Chicken Breasts

Chipotle Paste

Garlic Clove**

Soured Cream

(Contains: Milk)

Mexican Style Spice Mix

Bell Pepper

(May contain traces of: Celery)

Red Onion

450

Potatoes

Coriander

Nutritional information

Energy (kcal)621 kcal

Energy (kJ)2598 kJ

Fat21 g

of which saturates11 g

Carbohydrate64 g

of which sugars15 g

Protein47 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Mixing Bowl

•Grater

•Small Bowl

•Bowl

•Grill Pan

•Paper Towel

•Plate

Cooking Instructions and Tips

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.