Chipotle Chicken With Salsa Recipes

CHIPOTLE CHICKEN TOSTADAS WITH PINEAPPLE SALSA

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Make the pineapple salsa: in a medium bowl, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil and salt. Refrigerate until ready to serve, up to 5 days.
• Make the chicken: in a large skillet, heat the avocado oil over medium-high heat. Add the ground chicken, chipotle chili powder, salt and pepper.
• Cook the chicken, breaking up the meat with the back of a spoon until it is brown, about 7 minutes. Drain off any excess fat from the pan, if necessary.
• Reduce the heat to medium and add the chicken broth and tomato paste and stir to combine. Continue to cook for about 2 more minutes.
• Remove from heat and cover to keep warm until ready to serve.
• To assemble: place the tortillas in a single layer on the prepared baking sheet. Lightly spray the tops of tortillas with nonstick cooking spray. Bake for 8 to 10 minutes, or until golden brown and crisp.
• Carefully spread the mashed avocado on top of each crisp tortilla. Sprinkle with the shredded cabbage and a big scoop of chipotle chicken. Top with the pineapple salsa and a sprinkle of cilantro.

CHIPOTLE CHICKEN WITH SALSA

Steps:

• For the chicken, make 3-4 diagonal slashes on the top of each chicken breast and place in a non-reactive (glass) bowl.
• For the marinade, mix all the marinade ingredients together and season well with salt and pepper. Spread the marinade all over the chicken. Cover the chicken and leave to marinate for 3-4 hours, or overnight if time permits.
• For the corn and avocado salsa, mix all the salsa ingredients together, season with salt and pepper and set aside for 30 minutes at room temperature.
• Preheat the grill to medium-high. Put the chicken on a grill-rack in a single layer. Grill for 4-5 minutes on each side or until cooked through.
• Serve the chicken with the salsa and the warmed tortillas (if using).

CHIPOTLE SALSA

Steps:

• Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
• Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.

CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA

Steps:

• In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
• Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
• In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.

CHIPOTLE CHICKEN

Steps:

• Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
• Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.