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.
The quantities provided above are averages only.
600 grams
Potatoes
320 grams
Irish 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)
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter (Optional)
TIP: Use two baking trays if necessary.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
TIP: Cook in batches if your pan is getting crowded.
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.