Chipotle Chicken

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 onion, chopped
• 1 garlic clove, sliced
• 2 tbsp sunflower oil
• 1-2 tbsp chipotle paste (see tip, below)
• 400g can chopped tomatoes
• 1 tbsp cider vinegar
• 8 skinless chicken thigh fillets
• small bunch coriander, chopped
• soured cream and rice, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the sunflower oil in a large lidded pan over medium heat. Add the chopped onion and cook for 8 minutes, stirring, until soft.

2. Add the sliced garlic and cook for 1 minute. Stir in the chipotle paste and cook for 1 minute more.

3. Pour in the chopped tomatoes and cider vinegar, bring to a gentle simmer, and season lightly.

4. Add the skinless chicken thigh fillets, turning them to coat in the sauce. Cover and simmer gently for 20 minutes, until cooked through and reaching 165°F (74°C) in the thickest part.

5. Meanwhile, cook the rice in a pan of boiling water until tender, about 12 minutes, then drain well.

6. Remove the lid from the chicken and stir in the chopped coriander. Serve the chicken and sauce over the rice, with soured cream on the side.