- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 392
- Carbohydrate Content: 37g
- Fat Content: 13g
- Fiber Content: 5g
- Protein Content: 30g
- Saturated Fat Content: 3g
- Sodium Content: 0.6g
- Sugar Content: 21g
Chipotle chicken tacos with pineapple salsa Recipe
Quick chicken recipe for 4 people, takes only 10 mins; recipe has skinless boneless chicken thigh, vegetable oil, onion, smoked paprika, ground cumin, cider vinegar, chipotle paste, passata, brown sugar, pineapple, coriander, tortilla and sauce.
Ingredients
- Coriander - 1/2 small pack coriander, chopped
- Vegetable Oil - 1 tbsp vegetable oil
- Onion - 1 medium onion, chopped
- Smoked Paprika - 2 tsp sweet smoked paprika
- Tortilla - corn or flour tortillas
- Cider Vinegar - 2 tbsp cider vinegar
- Brown Sugar - 2 tbsp soft brown sugar
- Ground Cumin - 2 tsp ground cumin
- Passata - 200ml passata
- Chipotle Paste - 1 tbsp chipotle paste
- Pineapple - 1/2 small pineapple, cored, peeled and chopped
- Skinless Boneless Chicken Thigh - 500g skinless boneless chicken thighs
- Sauce - hot sauce (I like Tabasco Chipotle), to serve
Instructions
- 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.