Perfect Pachamanca Inspired Chicken Breast

Heat a large saucepan on medium-high heat with a drizzle of oil.

Once hot, lay the chicken flat in the pan. Season with salt and pepper. Fry until the chicken is browned, 4-5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the chicken is browned, add the sweet potato. Stir in the chipotle paste (add less if you'd prefer things milder), dried oregano and garlic. Stir-fry for 1 min. 

Add the red wine vinegar, half the chicken stock paste, half the mint and the sugar and water for the sauce (see pantry for both amounts) to the chicken.

Stir well to combine. Bring to the boil, then lower the heat to medium.

Simmer until the sauce has thickened and the chicken is cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pour the water for the bulgur (see pantry for amount) into another large saucepan, stir in the remaining chicken stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

When the sauce has thickened and the chicken is cooked through, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Taste the sauce and season with salt and pepper if needed.