Mexican chilli chicken
This is a real family favourite of ours — chicken breasts cooked in a rich chilli‑tomato sauce and finished with a generous grating of strong cheddar on top is absolutely gorgeous. This Mexican chilli chicken is packed with bold flavour, with tender chicken simmered in a smoky, deeply flavoured tomato sauce that has just the right amount of heat. It’s wonderfully comforting, quick to make and perfect for an easy midweek dinner.
Juicy chicken, warm spices and that vibrant, smoky sauce come together to create a dish that feels hearty and satisfying while still being full of colour and freshness.
What’s goes best with this chicken dinner?
I love serving this with garlic roasted new potatoes, but a simple salad works just as well and keeps everything feeling fresh.
Top Tip
If you prefer your chicken a little thinner — which I often do — slice each breast in half horizontally to create two flatter pieces. Not only does this help them cook evenly, it also makes the chicken stretch a little further.
Mexican chilli chicken
Ingredients
- 4 chicken breasts
- 400 g chopped tomatoes
- 1 large green chilli, deseeded and chopped If you prefer a hotter sauce, leave the seeds in
- 1 red onion, peeled and chopped
- 1 garlic clove, chopped
- 2 tbsp white wine vinegar
- 1 tsp chipotle paste
- 2 tbsp olive oil
- 150 g cheddar cheese, grated
Instructions
- Preheat the oven to 180° / gas 4. Arrange the chicken breasts in a baking dish and set aside.
- Put the tomatoes, chilli, onion, garlic, vinegar, chipotle paste and oil in a food blender and blitz until smooth.
- Pour the tomato sauce over the chicken pieces, place in the oven and bake for 30mins.
- Remove from the oven and arrange the grated cheese over the chicken, place back in the oven and bake for a further 15mins or until the chicken is cooked through and the cheese has melted.
- Remove and serve with roasted garlic new potatoes or salad.