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–+ servings

Shredded Chipotle Chicken

Rosanna Stevens
A hot and smoky Shredded Chipotle Chicken recipe, that is perfect to enjoy with friends.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 222 kcal

Equipment

Ingredients
 

  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chilli flakes
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 2 tablespoon chipotle paste
  • 500 grams (1.1 lb) boneless chicken thighs
  • 1 white onion
  • 2 bell pepper
  • 400 grams (1 lb) tomatoes (one can)
  • 1 lime

Instructions
 

  • Pre-heat the oven to 200C / 400F
  • Marinate the chicken in a large mixing bowl with chipotle paste and leave it in the fridge.
  • Peel the onion and slice the peppers in half lengthways, removing the seeds.
  • Place the onions and peppers on a baking tray and cook in the hot oven for 30 minutes until charred on the outside.
  • Heat a non-stick frying pan over medium heat and dry fry the spices for 1 minute until fragrant.
  • Peel the papery skin off the peppers carefully. Place them with the onion, fried spices, and tin of tomatoes in the blender and blend until smooth. Season with salt to taste.
  • Heat some oil in a casserole pot and fry the chicken until browned on both sides.
  • Add the sauce, and allow to cook down for 20 minutes.
  • Using 2 forks, shred the chicken. Allow to cook for a further 10 minutes. Serve with a squeeze of fresh lime juice and a dollop of sour cream.

Nutrition

Calories: 222kcalCarbohydrates: 9gProtein: 15gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 82mgSodium: 166mgPotassium: 473mgFiber: 3gSugar: 4gVitamin A: 1971IUVitamin C: 64mgCalcium: 31mgIron: 1mg
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