A simple take on this rich Mexican festival dish.
Removes the need for that pack of salt called a "fajita mix" you can find hiding in pre-packaged Mexican food. This is the real deal.
This is inspired from my Mexican roots and a recipe from Thomasina also gave me some useful additions.
This is what you will need:
Olive oil
An onion
Bay leaf
Garlic
All-spice
Cinnamon
Chipotle paste (Sainburys do it for under £1.50)
Smoked paprika
Lime
2 tins of plum tomatoes
8 Chicken thighs (easier if pre-boned)
Prepare the thighs in a roasting dish. Cover with smoked paprika, some all-spice, a spoon of the chipotle paste and some lime juice.
Add a little water to the bottom of the roasting dish cover tightly with foil and roast for 30 minutes or so.
Meanwhile, cook off the onion with a little sugar until soft. Add plentiful amounts the spices, bay leaf and half a tsp of the chipotle paste. Its hard to add to much in my opinion. Cook for 10 minutes or so before adding the garlic, then keep going for another 5. Add the tins of tomatoes and another half tsp of the chipotle paste. Reduce the heat.
The chicken should be done by now. Shred the moist chicken with a fork, as shown below.
Leaving the skin and bone behind, add the chicken to the rich tomato sauce and simmer until you need to serve, 5 minutes minimum but hopefully longer. The more it reduces the better it gets you are looking for a thick sauce.
Enjoy with wraps, our salsa, our red onion, orange and lime relish , some chopped red chilli and some salad.
Mariachis optional.
Viva Mehico!
Removes the need for that pack of salt called a "fajita mix" you can find hiding in pre-packaged Mexican food. This is the real deal.
This is inspired from my Mexican roots and a recipe from Thomasina also gave me some useful additions.
This is what you will need:
Olive oil
An onion
Bay leaf
Garlic
All-spice
Cinnamon
Chipotle paste (Sainburys do it for under £1.50)
Smoked paprika
Lime
2 tins of plum tomatoes
8 Chicken thighs (easier if pre-boned)
Prepare the thighs in a roasting dish. Cover with smoked paprika, some all-spice, a spoon of the chipotle paste and some lime juice.
Add a little water to the bottom of the roasting dish cover tightly with foil and roast for 30 minutes or so.
Meanwhile, cook off the onion with a little sugar until soft. Add plentiful amounts the spices, bay leaf and half a tsp of the chipotle paste. Its hard to add to much in my opinion. Cook for 10 minutes or so before adding the garlic, then keep going for another 5. Add the tins of tomatoes and another half tsp of the chipotle paste. Reduce the heat.
The chicken should be done by now. Shred the moist chicken with a fork, as shown below.
Leaving the skin and bone behind, add the chicken to the rich tomato sauce and simmer until you need to serve, 5 minutes minimum but hopefully longer. The more it reduces the better it gets you are looking for a thick sauce.
Enjoy with wraps, our salsa, our red onion, orange and lime relish , some chopped red chilli and some salad.
Mariachis optional.
Viva Mehico!