Slowww cooked
chicken in a sauce that’s full of deep, smoky, almost chocolaty flavours and
that delivers a chilli laden punch to excite but not comatose your taste buds ! Wipe that drool from your chin Sir/Madam, if you crave some Mexican variety in
your diet and “old el paso
A Chipotle
chilli, pronounced “Chee-POAT-lay” which when said with a Stoke accent sounds
perfect, is a smoked jalapeño. You can buy them in most supermarkets in little
sealed pouches, which, when opened, produce a delightfully pungent dark smokey
aroma.
When you couple this with some chicken and add a sweet yet spicy Mexican
salsa you get flavour combination to dazzle and excite the most educated of
palates
This is another
simple and slow cooked dish, the likes of which I’m favouring at the moment.
The accompaniments , Salsa, Guacamole etc are also home made and may (if I can
be bothered) appear here also
I bought the
Chipotles on a whim, opened them up and instantly thought chicken , I don’t
know why , it could have easily been pork. Still chicken it was and slow
cooking was the obvious choice.
The recipe’s most
exotic ingredient is the chillies themselves, so really you've no excuse not to
4 Chicken thighs
1 Onion Finely
sliced
2 Cloves of
Garlic finely chopped
2 Chipotle
Chillies
2 Tomatoes,
skinned and chopped
1 Tbsp of dark
brown sugar
1 Tbsp of malt
vinegar
1 Tbsp of dried
oregano
1 Large carrot
cut into fine ribbons
500 ml chicken
stock
Tortillas, Salsa,
Guacamole, sour cream, cheese and fresh lettuce and or cucumber to serve
Halve the
chillies and de-seed (unless you want face meltingly hot) place them in a bowl,
pour on about a cup full of boiling water and leave for 30 mins. Once softened
remove from the water and chop finely, keep the water for later.
Pre-heat the oven
to 160 Degrees
In a flame proof
casserole dish, fry the chicken thighs so that they are brown all over, remove
and add the onions, fry, stirring often until softened and brown.
Add the garlic
and fry for one minute
Next add the
tomatoes and Oregano then fry for a further min
Add the chillies,
chilli water, sugar, vinegar and stock, stir until the liquid boils. Add the
chicken again. Place in the centre of the oven and cook for about 2.5 hours,
stirring every 30 mins or so. Towards the end the chicken should start to fall
apart into chicken strings. Add the carrot and cook for a further 30 mins
Serve with
Mexican type accompaniments, the pictures show what I chose but really it’s up
to you
