Free-range Spicy Chipotle Chicken with Avocado Salsa
Spicy, smoky, chipotle-pulled chicken. Starring our high-quality British chicken breast. Dollop onto roasted sweet potatoes. Finish with avocado salsa, spiced with red chilli and zingy lime. A properly satisfying supper.
Cooking Instructions
1
Roast the sweet potato
- Halve the sweet potato and cut a deep cross into the flesh (careful not to cut all the way through)
- Place onto the lined baking tray, skin-side up, drizzle with 1 tsp oil and season with a good pinch of salt
- Roast for 30-35 mins / air fryer 20-25 mins, until the skin is crispy and the middle is completely soft
2
Poach the chicken
- Pour 500ml hot water (250ml for 1 person) into the small saucepan, along with half the stock powder
- Submerge the chicken in the stock (add more water, if needed). Cover with a lid and simmer for 20 mins, until the chicken is cooked through
3
Make the chipotle sauce
- Meanwhile, finely dice the onion
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add half the onion and cook for 6-8 mins, until softened. Add the oregano, tomato puree and chipotle and cook for 1 min, then add the passata and 100ml water (50ml for 1 person)
- Add the remaining stock powder, stir to dissolve, then simmer for 8-10 mins, until thickened slightly. Season with salt and pepper
4
Salsa time
- Dice the avocado into 2cm chunks. Roughly chop the coriander. Quarter the lime
- In the small bowl, combine the avocado, half the coriander, the remaining onion and the juice from half the lime. Season with salt and pepper
5
Finish & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, remove the chicken from the stock and shred using two forks
- Stir the pulled chicken into the chipotle sauce to coat, then share between plates, with the sweet potato and avocado salsa alongside. Garnish with the remaining coriander and lime wedges