Chipotle chicken

Ingredients

• 1chipotle chilli
• 75 g (1 cup)mushrooms
• ½chicken breast
• 2tomatoes
• ½ clovegarlic
• 2chicken leg quarters (or another chicken breast)
• 45 ml (3 tbsp)natural yoghurt
• 45 ml (3 tbsp)onion

Instructions

1. 1

   Toast the tomatoes

   Toast the tomatoes on a griddle or comal, or boil them instead if you prefer.

2. 2

   Cook the chicken

   Pour a shallow layer of salted water into a frying pan and add the chicken pieces. Sprinkle a little more salt over them. When the chicken is cooked halfway through, turn the pieces over.

3. 3

   Add vegetables

   Add the chopped onion and mushrooms to the pan.

4. 4

   Blend the sauce

   Peel the tomatoes and put them in a blender with the garlic, chipotle and a pinch of salt. Take care, as the chipotle can be very hot, then blend until smooth.

5. 5

   Check the seasoning

   Taste the sauce and add more salt or chipotle if needed.

6. 6

   Strain and boil

   Pass the sauce through a sieve, then bring it to the boil.

7. 7

   Cool some sauce

   Set aside a little of the sauce and leave it to cool.

8. 8

   Sauce the chicken

   Pour the still-boiling sauce over the chicken.

9. 9

   Mix in yoghurt

   Add the yoghurt to the sauce you left to cool and stir quickly.

10. 10

    Combine the sauces

    Add the yoghurt mixture to the chicken and stir so that both sauces are combined.

What is chipotle chicken?

Chipotle chicken takes its name from chipotle, a smoked chilli commonly used in Mexican cooking. This version pairs it with tomato, garlic and mushrooms for a savoury, gently smoky sauce.

The method keeps the chicken and vegetables in one pan, then adds yoghurt at the end. That gives the sauce a creamy finish without cooking the yoghurt at a boil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 48g protein, 13g carbs, 25g fat.

The chicken supplies most of the protein, while the tomatoes, onion and mushrooms contribute a small amount of carbohydrate. Most of the fat comes from the chicken, especially if the leg quarters are served with their skin, with a little more from the yoghurt. Serve it with vegetables and a modest portion of rice or tortillas for a balanced plate.

The chicken and mushrooms

Chicken pieces: The recipe uses both half a breast and two leg quarters, though it suggests using another breast instead. The mixed cuts bring different textures to the pan.

Mushrooms: Add them with the onion while the chicken cooks. They contribute a soft, savoury note that works well with the tomato and chilli.

Building the tomato sauce

Tomatoes: Toasting them on a comal gives the sauce a roasted flavour; boiling is offered as an alternative. Peel them before blending so the sauce is smoother.

Chipotle: Start cautiously, since the heat can vary. The recipe calls for tasting the blended sauce and adding more chilli only if needed.

Cooking the chicken

Shallow water: The chicken starts in a frying pan with a thin layer of salted water rather than oil. Turn the pieces when they are halfway cooked, then continue with the onion, mushrooms and sauce.

Doneness: The method gives no precise cooking time for the chicken. Check the thickest part of each piece is cooked through before serving.

Adding yoghurt without splitting

Cool some sauce: Set aside a little of the hot sauce and let it cool before mixing in the yoghurt. Stir quickly, as the recipe directs.

Final mix: Add the yoghurt mixture to the chicken after the boiling sauce has gone in. Stir to bring the two sauces together, and avoid boiling the yoghurt mixture.

Serving ideas

Serve the chicken with rice or warm tortillas to make a fuller meal and catch the sauce. A simple green salad or extra vegetables can add freshness alongside the smoky, creamy sauce.

Recipe notes & tips

• Use a dry comal or griddle to toast the tomatoes, turning them as needed.
• Peel the tomatoes after toasting, when they are cool enough to handle.
• Taste the blended sauce before adding extra chipotle, as its heat can be strong.
• Stir the yoghurt into cooled sauce quickly to help it blend smoothly.
• Check each chicken piece at its thickest point before serving.

Variations

• Use extra breast: Replace the leg quarters with another chicken breast, as suggested in the recipe.
• Make it milder: Add only a small amount of chipotle first and adjust after tasting.
• Add more mushrooms: Increase the mushrooms for a more vegetable-forward sauce.
• Choose the other cooking method: Boil the tomatoes instead of toasting them.
• Serve with tortillas: Use warm tortillas to scoop up the chicken and sauce.

Common mistakes to avoid

• Adding too much chipotle: Its heat can be intense; blend in a little first and taste before adding more.
• Skipping the tomato peel: Remove the skins before blending for a smoother sauce.
• Adding yoghurt to boiling sauce: Stir it into the portion that has cooled, as directed.
• Turning the chicken too soon: Wait until it is cooked halfway through before turning the pieces.
• Serving undercooked chicken: Check the thickest part of every piece is cooked through.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, stirring occasionally; avoid a vigorous boil once the yoghurt sauce is mixed in.

Frequently asked questions