Chipotles are dried, smoked jalapeno chillies. Blended with tomatoes and onions, they make a really convenient paste that can easily be stirred into dishes to add a smoky flavour and kick. Use in marinades or to flavour dips - try stirring into soured cream, starting with just a teaspoon and adding more if you need to. There are different brands to choose from - Discovery is easily available from supermarkets.
The smoky tomato base is also great with prawns, or break in some eggs, cook until set and serve over tortillas for a version of Huevos rancheros.
Fry the onion and garlic in the oil in a
deep, wide frying pan until soft. Add the
chipotle paste (use 1 tbsp for a mild
flavour and 2 tbsp for a hotter, stronger
one). Stir and cook for 1 min, then add
the tomatoes and cider vinegar. Bring to
a simmer and cook for 10 mins with the
lid half on. Stir to make sure it doesn’t get
Add the chicken and cook for
10 mins or until cooked through, turning
once. Scatter with coriander and serve
with rice and soured cream.