Chipotle Chicken Tacos Recipe

Ingredients

4 skinless & boneless chicken thighs
300g chipotle salsa
2 ripe avocados
2 limes
A handful of coriander
8 soft taco wraps
Soured cream, to serve
Crunchy jalapeño & pineapple, to serve

Prep: 35 mins | Cook: 1 hr 10 mins

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Method

1. Season the chicken thighs generously with salt and pepper. Place a heavy-based pan over a medium-high heat. When it's hot, gloss with oil and add the chicken thighs. Fry for 2-3 mins till golden brown underneath, then flip and fry for 2-3 mins till browned all over. Lift out of the pan and set aside on a plate.

2. Turn the heat down to low and tip in the chipotle salsa. Pour 300ml water into the jar, pop the lid on and swirl it around, then pour that into the pan. Stir to mix. Nestle the chicken thighs back in the pan. Turn the heat up and bring to a simmer, then turn the heat down to medium-low and pop a lid on. Gently simmer the chicken for 1 hr, till the chicken is very tender. Stir occasionally and if the sauce dries out too quickly, add a splash more water. By the end, you want very tender chicken and a thick but not dry sauce.

3. Lift the chicken out of the sauce and transfer to a chopping board. Use two forks to pull the chicken thighs apart into shreds. Return them to the chipotle sauce and stir to mix. Taste and add a pinch of salt and pepper or sugar, if you think it needs it. Take off the heat, but cover with the lid to keep warm.

4. Halve the avocados, scoop out the stones and scoop the flesh from the skin. Slice the avocados. Quarter the limes. Pick the leaves off a handful of coriander sprigs.

5. Warm the tacos by either frying them in a dry frying pan for 6 secs on each side, and keeping them wrapped in a clean tea towel to keep warm. Alternatively, heat in the microwave for 30-35 secs following the packet instructions.

6. You can either assemble the tacos yourself or serve the wraps with bowls of the chipotle chicken, avocado, soured cream, crunchy jalapeño & pineapple, coriander leaves and lime wedges so people can assemble their own tacos. To fill each wrap, add a few spoonfuls of the chipotle chicken, top with a few slices of avocado and a spoonful of soured cream. Add a sfew slices of jalapeño, squeeze over some lime juice and garnish with coriander leaves. Serve straight away.