As a chilli lover .. the hotter the better( within reason )… I decided to set about creating a Mexican extravaganza using those fiery little beauties to tantalise the tastebuds and put fire in my belly …. ! First mission was to fine me some chipotle paste … a seemingly impossible task .. ! I scoured local supermarkets to no avail .. and after a mass shoutout on twitter discovered that perhaps a supermarket best known for a certain scientific TV chef fronting their ad campaigns would be my best bet ! Small problem …. My closest one is over 20 miles away and with the best will in the world I didn’t have time or petrol to make that trip ! My next alternative was to go online .. RESULT !!!
One transaction later and a jar of chipotle paste was winging its way to me ….. and the Mexican feast could resume …
Here’s what I made … It was tasty , spicy and well worth the wait ! Give it a try and see what you think …..
Chipotle Chilli Chicken (Serves 2 )
2 chicken breasts , thinly sliced
2 garlic cloves , sliced
1 onion ,sliced
1red pepper , sliced
1yellow pepper, sliced
1-2 red chillies, sliced
1-2 tbsp chipotle paste
2 x 400g tin chopped tomatoes
1 tsp cumin
Soured cream , Rice & tortilla chips, to serve
1. Cook the onion, garlic, pepper and chillies in a little olive oil until softened. Add the cumin and chicken and cook until the chicken starts to colour. Add the chipotle paste and cook for a minute then tip in the tomatoes. Simmer for 25-30 minutes .
2. Serve in bowls with a dollop of soured cream, a sprinkling of coriander, spicy rice and some tortilla chips on the side.
A quick , filling chilli laden and fiery winter dish to warm you through on those cold , cold nights , ENJOY xx
Be Back Soon … Julia ( @wannabefoodie76 ) xx
For more great chilli recipe ideas click here