Mexican chilli chicken
This is a family favourite of ours, chicken breasts cooked in a rich chilli tomato sauce with strong cheddar cheese grated over the top is absolutely gorgeous.
What’s goes best with this chicken dinner?
I love serving some garlic roasted new potatoes with dinner as they both go so well together or a simple salad.
Top Tip
If you prefer your chicken to be thinner, which sometimes I do, then slice each breast in half (from side-to-side) so it creates two flatter chicken breasts. This also makes your chicken go 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.