← Nouns Cooking · Mexican

Ingredients

• 700 g boneless chicken breasts or thighs, cut into strips
• 450 g ripe plum tomatoes
• 3 chipotles in adobo, plus 2 tbsp of the sauce
• 1 white onion, half in chunks, half thinly sliced
• 2 cloves Garlic
• 250 ml chicken stock
• 200 ml Mexican crema, sour cream or double cream
• 2 tbsp Vegetable oil
• 1 tbsp Butter
• ½ tsp Dried oregano
• 1 tsp Salt
• ½ tsp Black pepper
• 1 handful Coriander (cilantro), chopped (optional)

Method

1. Blend the tomatoes, chipotles with their sauce, onion chunks, garlic and stock until smooth.
2. Season the chicken with salt and pepper. Heat the oil and butter in a large frying pan over medium-high heat and brown the chicken for 4–5 min. Lift it out.
3. Add the sliced onion and cook for 3 min, until soft. Pour in the sauce and oregano and simmer for 8 min, until it thickens and deepens in colour.
4. Return the chicken and simmer for 5 min, until cooked through (75°C/165°F in the thickest piece).
5. Turn the heat to low and stir in the crema; heat for 1 minute without boiling. Taste for salt, scatter with coriander and serve with rice.

Tips

• Start with two chipotles if you’re unsure of the heat; you can always blend in another.
• Check the chicken stock is gluten-free if you need it to be (some stock cubes contain wheat).

Sources

Written in our own words after cross-checking these recipes:

Pati Jinich Mexican Please Isabel Eats