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Chicken & Chipotle Mexican Go-To

Chicken & Chipotle Mexican Go-To

A new thing I’m trying is letting my fridge get to the point of despair before food shopping. Sure, it makes for a depressingly empty looking fridge that mildly impacts my confidence in adulting but it does mean – god forbid – I actually use everything in my fridge. Hence this random recipe that resulted in a seriously darn good dinner (also hence the super shit photo – I had NOT anticipated this to be blog worthy). Bit of Italian pasta sauce? sure why not. Bit of random zucchini? sure why not. Bit of grated cheese? sure why not. Major kitchen surprise? sure why not.

The zucchini is merely for added veg without being able to actually taste it. Feel free to leave out or add capsicum or frozen peas or corn if you’re wanting to plump up the goodness. Use any Italian pasta sauce you have in the fridge. If you don’t have any passata will also work or crushed can of tomatoes. I used Barilla Basilico sauce if you need inspo.

I scattered this into nachos and it was deeelishhh. Alternatively paired with brown rice or in tacos if still going to be a major win.

Chicken & Chipotle Mexican Go-To

Makes lots

Ingredients

  • Olive oil
  • 2 large chicken breasts
  • 3 cloves of garlic, crushed
  • Half a large red onion, finely diced
  • Half a zucchini, finely diced – optional
  • 1-2tsp paprika & cayenne pepper
  • 1/4 cup pasta sauce – see note above
  • 230g jar of chipotles in adobo sauce
  • Juice from 1 lime
  • Salt & pepper
  • Mission corn chips & grated cheese if making nachos

Method

Start by chopping up your chicken into as smaller pieces as you can be bothered. The smaller the better to take your time then leave aside. If you’re making this for nachos turn your oven on now to 200.

Heat a big glug of oil into a large non stick skillet and when fairly hot add the garlic, zucchini and red onion. Over a high heat saute/fry off the veg until they soften and start to caramelise almost then add the chicken, paprika and cayenne pepper. Fry around for a minute or two before pouring in the Italian sauce, chipotle sauce, lime juice and 1/4 cup of water. Bring to the boil, season with salt and pepper then leave to bubble away for 5-10 minutes or until you have a thick yum sauce.

This is easy peasy goooooood.