Mexican Chicken Stew

Another one from the hallowed pages of Good Food Mag, with a couple of minor changes to suit my store cupboard. Quite a low fat but tasty dish.

Mexican Chicken Stew

1 medium onion chopped

3 cloves of garlic, chopped

1/2 tsp dark brown sugar

2 dried chipotle peppers - re-hydrated and chopped.

400g can chopped tomatoes

2 skinless chicken breasts

1 small red onion - sliced into rings

Veg oil

Fry the onion in a pan with a little oil until soft, add the garlic,

Stir in the sugar, tomatoes and chipotle.

Put chicken into the pan and spoon over the sauce, simmer gently for 20 mins - add a little water if gets too dry.

Remove chicken and shred with 2 forks then stir back into the sauce.

Serve on a bed of rice and scatter the red onion rings on top.

A lovely dish, but in future I will be adding a couple more chipotles or even a few chilli flakes as there was not much of a kick to it. The chipotles added a really nice smokey flavour and on the whole the dish was very fresh.