Chipotle Chicken and Chips
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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.

Tags:
Protein Rich
Spicy
Allergens:
Egg
Mustard
Soya
Wheat
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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)

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Nutrition Values

Energy (kJ)2846 kJ
Energy (kcal)680 kcal
Fat21.8 g
of which saturates3 g
Carbohydrate83.6 g
of which sugars18.8 g
Dietary Fiber3.2 g
Protein44.2 g
Cholesterol0 mg
Salt2.24 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Baking Sheet with Baking Paper

Instructions

Cook the Chips
1
  • 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.

Make the Slaw
2
  • 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.
Prep the Chicken
3
  • 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.

Fry the Chicken
4
  • 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.

5
  • 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.
6
  • Divide the chipotle chicken between plates.
  • Serve chips and lemon aioli slaw on the side.
  • Serve with any remaining lemon wedges for squeezing over.
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