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Smoky Chipotle Chicken

Smoky Chipotle Chicken

with coriander, spiced potatoes and roast veg

Chipotle is an ingredient made of a smoke-dried jalapeno chilli, which gives it its spicy and smoky taste. In this dish, the smokiness in the chipotle-coated chicken is enhanced by the spiced potatoes and lightly charred veg.

Tags:
Spicy
Protein Rich
Calorie Smart
Allergens:
Milk
Soya
Wheat
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

600 grams

Potatoes

320 grams

Chicken Breast

2 unit(s)

Onion

65 grams

Creme Fraiche

(Contains Milk)

2 sachet(s)

Central American Style Spice Mix

1 sachet(s)

Chipotle Paste

(Contains Soya, Wheat)

2 unit(s)

Garlic

5 grams

Coriander

1 unit(s)

Bell Pepper

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

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Nutrition Values

Energy (kJ)2405 kJ
Energy (kcal)575 kcal
Fat13.8 g
of which saturates6.9 g
Carbohydrate72.9 g
of which sugars13.8 g
Dietary Fiber0 g
Protein43.5 g
Cholesterol0 mg
Salt2.63 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

Roast the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks (unpeeled).
  • Pop onto a large (lined) baking tray.
  • Toss with Central American spice mix, saltpepper and a drizzle of oil.
  • Spread out in a single layer. Once the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Coat the Chicken
2
  • Place your hand on top of the chicken. Slice through horizontally to make two steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Add the chicken to a bowl with a drizzle of oil and half the chipotle paste.
  • Season with salt and pepper.
  • Mix to coat and leave aside to marinate.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Get Prepped
3
  • Halve the pepper and discard the core and seeds. Slice into thin strips. 
  • Peel and grate the garlic (or use a garlic press).
  • Halve, peel and thinly slice the onion.
  • Roughly chop the coriander (stalks and all).
  • In a small bowl, mix the creme fraiche and remaining chipotle paste.
Cook the Chicken
4
  • Place a large pan over medium-high heat with a drizzle of oil
  • When hot, add the chicken steaks and season with salt and pepper.
  • Fry until cooked through, 3-6 mins on each side (cook in batches if the pan is getting crowded). IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • When cooked, remove from the pan and cover to keep warm.
Soften the Veg
5
  • Return the pan to medium-high heat and add a drizzle of oil (no need to wash out the pan). 
  • When the oil is hot, fry the pepper and onion until softened and slightly charred, 6-8 mins.
  • Add the garlic and cook for 1 min more.
  • Season to taste with salt and pepper then remove the pan from the heat.
Finish and Serve
6
  • Toss the pepper, onion and spiced potatoes together.
  • Serve the smoky chipotle chicken alongside with a dollop of chipotle creme fraiche.
  • Finish with a sprinkling of chopped coriander.
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