Chipotle Chicken

Chipotle Chicken

Key Stats

  • Serves: 3-4
  • Prep time: 10 minutes
  • Cook time: 40
  • Calories: 300
  • Carbs: 11g
  • Fat: 13g
  • Protein: 34g


  • 2 Tbsp Olive oil
  • 2 Cloves Garlic
  • 1/2 Red onion
  • 1/2 White onion
  • 500g (about 4-5) Chicken thigh fillets
  • 5 Chorizo slices
  • 3 medium tomatoes
  • 1 Tbsp White vinegar
  • Juice of 1/2 a lemon
  • 1 tsp Cumin
  • Salt & Pepper
  • 3 Medium  dried Chipotle peppers
  • 1 tsp Paprika
  • 5-7 Coriander seeds
  • 1 Tbsp Tomato purée

This recipe is easy to cook but takes a little while, mostly to ensure that the smoky goodness of the Chipotle permeates the chicken. The result is a deliciously smoky, spicy chicken in red sauce. The chicken will be really tender and can very nearly be shredded or ‘pulled’ when you’re done.

Put 2 tablespoons olive oil in heated saucepan large enough to hold all the ingredients — about 2 litres should be fine. Once hot, add the chopped garlic and coarsely chopped onions and cook on medium high heat until transparent. It’s okay if the garlic goes a little brown; it’ll just add to the smoky flavour.

Unroll the thighs and layer the chicken thighs on top of the onions and garlic, next placing a layer of sliced chorizo on top. Reduce the heat to low and cover for 15 minutes.

Meanwhile, chop tomatoes into eights and place into a medium sized mixing bowl. Then add a tablespoon of olive oil, the vinegar and lemon. Give it all a good stir to get the tomatoes completely covered. Now add the spices and stir; leave to rest and give the chicken a good stir and. Let cook covered another 10 min.

For the last step, add tomatoes and stir thoroughly, placing the chipotle pepper into the pot afterwards. Uncover and continue to cook on lo heat for 10 minutes. You can put the peppers in during the previous step but it’ll yield a much hotter sauce. After 10 minutes, add 1 tablespoon tomato purée and stir it in. Cook uncovered stirring occasionally for another 5-7 minutes. The sauce should be nice and thick and the tomatoes and other bits nicely broken down.

Serve over rice or eat on its own. I had it with a serving of garlic mushrooms and some crispy kale.