Chipotle pepper chicken

This Chipotle Pepper Chicken dish is packed full of flavour and packs a little spice & warmth thanks to the Chipotle peppers in adobo sauce.

• 1kg (8) Ritchies chicken thighs fillets skin off, trimmed
• 1 large onion, peeled and diced
• 2 tablespoons extra virgin olive oil
• 2 medium garlic cloves, finely chopped
• 1 medium red capsicum, deseeded, cut in 1cm wide strips
• 50g chipotle peppers in adobo sauce, available in the Mexican section of your Ritchies IGA supermarket.
• 1 cup low salt chicken stock
• 400g can crushed tomatoes
• 1 tablespoon chopped fresh oregano, or 2 teaspoons dried oregano
• sea salt and freshly ground black pepper

to serve

• lime wedges (optional)
• 2 tablespoons fresh coriander leaves (optional)
• warmed soft tacos (optional)

Preheat oven to 180^oC

1. Remove the chipotle peppers from the adobo sauce and dice finely. Return to the sauce.
2. In a large ovenproof sauté or frying pan with a lid, add the onion and fry on a medium low heat till soft and lightly golden.
3. Add the garlic and capsicum strips and cook for about a minute until the garlic smells fragrant.
4. Pour in the crushed tomatoes and stock. Add the herbs and diced chipotle peppers in adobo sauce. Stir well. Add more peppers if you like spicy food.
5. Roll the thigh fillets. Place them smooth side up in the sauce.
6. Put the lid on the pan and place in the preheated oven and bake for about 35 minutes or until the chicken is cooked through.
7. Season to taste.
8. Remove the lid and return to the oven for 10-15 minutes to lightly brown the chicken thighs.
9. Serve hot, scattered with fresh coriander leaves, lime wedges, warmed tacos and maybe a salad with avocado and tomatoes.

Serves: 4.

Preparation time: 15 minutes.

Locate your nearest Ritchies Supermarket at www.ritchies.com.au

Cooking time: 50 minutes.