Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper
Prep:20 mins Cook:25 mins
Nutrition per serving
1 tbsp vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
½ tsp dark brown sugar
1 tsp chipotle paste (we used Discovery)
400g can chopped tomatoes
4 skinless, boneless chicken breasts
1 small red onion, sliced into rings
a few coriander leaves
corn tortillas, or rice to serve
Chipotle paste Chipotle chillies - smoked Mexican jalapeño chillies - add an authentic smoky flavour to this stew. Chipotle paste is usually easier to find than the dried chillies.
Heat the oil in a medium saucepan. Add
the onion and cook for 5 mins or until
softened and starting to turn golden,
adding the garlic for the final min. Stir in
the sugar, chipotle paste and tomatoes.
Put the chicken into the pan, spoon over
the sauce, and simmer gently for 20 mins
until the chicken has cooked (add a
splash of water if the sauce gets too dry).
Remove the chicken from the pan and
shred with 2 forks, then stir back into the
sauce. Scatter with a little red onion, the
coriander, and serve with remaining red
onion, tortillas or rice.