Chipotle Chicken and Chips
with citrus aioli slaw
A rich and buttery chipotle sauce coats succulent pan-fried chicken in this Tex-Mex-inspired recipe. Also in the mix are a bright and vibrant citrusy aioli cabbage slaw along with a portion of always-welcome chips.
Ingredients
600 grams
Potatoes
320 grams
Chicken Breast
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Carrot
1 unit(s)
Cabbage
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Lemon
2 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter (Optional)
Nutrition Values
Utensils
Instructions
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Halve the cabbage, cut out and discard the core, then thinly slice.
- Trim the carrot, then coarsely grate (no need to peel).
- Quarter the lemon.
- In a bowl, mix the aioli, some lemon juice, cabbage and carrot.
- Season with salt, pepper and more lemon juice if desired.
- Place your hand flat on top of the chicken. Slice through horizontally to make two thin steaks.
- Repeat with the other breast(s).
- Toss the sliced chicken with a drizzle of oil, the Central American spice, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken steaks and cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Cook in batches if your pan is getting crowded.
- When the chicken is cooked, add a splash of water and a knob of butter (if you have any) to the pan.
- Once the butter has melted, remove the pan from the heat.
- Stir in the chipotle paste.
- Use a spoon to coat the chicken in the sauce.
- Taste and season with salt and pepper, if required.
TIP: If you're cooking for kids, you can remove the chicken from the pan before making the sauce and serve on the side instead.
- Divide the chipotle chicken between plates.
- Serve chips and lemon aioli slaw on the side.
- Serve with any remaining lemon wedges for squeezing over.
