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 soured cream. Enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450
Potato
1
Mexican Spice
2
British Chicken Breasts
1
Chipotle Paste
1
Bell Pepper
(May contain traces of: Celery)
1
Garlic Clove
1
Red Onion
1
Coriander
75
Soured Cream
(Contains: Milk)
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the potatoes on a large, low-sided wide baking tray. Drizzle with oil, sprinkle over the Mexican spice, then season with salt and pepper. Toss to coat, then spread out into a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, put the chicken into a bowl, add a drizzle of oil and half of the chipotle paste (be careful - it's spicy, add less if you don't like heat). Season with salt and pepper, mix well to coat the chicken in the chipotle, then keep to one side. IMPORTANT: Wash your hands after handling chicken and its packaging.
Halve the pepper and remove the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the red onion. Roughly chop the coriander (stalks and all). In a small bowl, mix the remaining chipotle through the soured cream.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay in the chicken and cook until browned, 4-5 mins on each side. Transfer the browned chicken to a baking tray and roast on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Pop your frying pan back on medium-high heat and add a splash of oil (no need to wash out your pan). When the oil is hot add the pepper and onion. Cook until soft and slightly charred, 6-8 mins. Add the garlic and cook for 1 min more, season to taste with salt and pepper if needed, then remove the pan from the heat.
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 and mix together to combine. Cut each chicken breast into five slices and serve on top of a bed of roasted potatoes and veggies. Finish with a dollop of the chipotle soured cream and a sprinkling of coriander. Enjoy!
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