Wednesday, 12 May 2010

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.

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