Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Smoky shredded chicken in chipotle tomato — Mexico.
Equipment: Saucepan; large frying pan
Measures and names
Ingredients
- 600 g chicken thighs
- 1 onion, sliced
- 3 garlic cloves, crushed
- 1 x 400g tin chopped tomatoes
- 2 tsp chipotle paste
- 1 tsp oregano
- 1 tsp cumin
- 1 tbsp oil
- Avocado, soured cream (sour cream) and coriander (cilantro), to serve
Method
- Poach the chicken thighs in gently simmering water for 15 minutes, until cooked through. Shred with two forks, saving a cup of the poaching liquid.
- Heat the oil in a large pan and fry the onion for 5 minutes, until soft and golden.
- Add the garlic, chipotle paste, oregano and cumin and cook for 1 minute.
- Add the tomatoes and a splash of the poaching liquid and simmer for 8 minutes, until rich.
- Stir in the shredded chicken, warm through, and season to taste.
- Serve in lettuce cups or over salad, topped with avocado, soured cream and coriander.
Swaps and tips
Serve in lettuce cups or over a salad rather than in tacos. Adjust the chipotle to suit your heat preference.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 22 g | 8 g | 2 g | 16 g | 277 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
