Our breakfasts in Mexico often included the choice of spicy chicken tinga and a side of chillis. I admit, the initial thought of having the meat sweats at 9am in 35 degree heat didn't fill me with wonder but I'm glad I was talked into it. Now, with a rare heatwave under our UK belt, spicy food calls to me again.
Roast chicken, my favourite leftovers friend, did us proud again this week. I usually default to risotto but when I discovered an unopened jar of chipotle paste in my cupboard and felt inspired.
This little beauty is worth roasting a chicken for.
Mexican(ish) chicken (sort of) stew
Adapted from BBC Good Food recipe - serves 4Half a large cooked roast chicken, shredded
One white onion
2-3 cloves garlic
1-2 tablespoons chipotle paste (we used Sainsbury's - this stuff is fairly fiery)
2 cans/cartons chopped tomatoes
around 10 cherry tomatoes, halved
1 red pepper
1/2 green pepper
1 small can pinto beans, drained
1 small can sweetcorn
1 lime
Worcestershire sauce
1 level teaspoon cumin
1 teaspoon smoked paprika (the nice La Chinata one in the red tin)
1 small glass rich red wine
Coriander - to serve
One small red onion - garnish
Natural yoghurt
Heat a splash of olive oil in a large pan. Sweat the onion and garlic on a medium heat until nice and soft. Stir in the chipotle paste, peppers, cherry and chopped tomatoes. Cook on a medium heat for around 15 minutes.
Now add the pinto beans, cumin, paprika, juice of a lime, red wine and a splash of worcestershire sauce. Give it a good stir, pop the lid on and leave to bubble away for about half an hour.
Now add the cooked shredded chicken and drained sweetcorn, stir through and cook for another 15 minutes until the chicken is heated through and melting into the stew.
Chop a few slices of red onion and some coriander for garnish. Serve with rice (I stirred a few pinto beans through) and a dollop of natural yoghurt or guacamole. Or both...!
Again no pics. It's all gone. Sorry.
Nx
