Last night I had my friend Abigail (a new Brighton resident, having just moved into the flat that she bought a month ago.) over for dinner and Doctor Who and Alberto was off out so, before he went, I made this for the three of us. I sort of threw it together after finding a forgotten jar of chipotle paste in the cupboard! It turned out rather well if I do say so myself. The amounts listed here are to serve three.
For the chicken
2-3 tablespoons of olive oil
2 chicken thighs per person
2 red onions, one sliced, one chopped
2 garlic cloves, finely chopped
2 teaspoons of chipotle and lime paste
2 tablespoons of tomato purée
1 440g tin of chopped tomatoes
300ml of chicken stock
1 red pepped, deseeded and diced
For the rice
I detailed the rice recipe once before, here: https://cookingwithneil.wordpress.com/2013/05/08/cocoa-and-chilli-chicken-with-mexican-rice/
In a large saucepan heat the olive oil and gently fry the onion and garlic until golden.
Turn up the heat and place the chicken thighs in the saucepan, skin side down and fry for a 3-4 minute, until the skin of golden.
Turn over and continue to cook for another 5 minutes or so until browned.
Add the chicken stock and stir well.
Add the chipotle paste and stir well to combine. You can add more or less chipotle paste, depending upon how spicy you want the dish to be. I found that two teaspoons was just about right to make spicy enough for me but not too spicy for Alberto.
Add the tomatoes and tomato purée, season, stir well, turn down the heat and simmer for 20 minutes or so.
After 20 minutes add the diced pepper, stir well and continue to simmer for a further 20-25 minutes, until the sauce has thickened and the chicken is cooked through.
Whilst the chicken is cooking make the rice!
This was really rather tasty given that I just chucked it together.