Chipotle Chickenwith Jalapeño Cream and Pico De Gallo

Chipotle Chickenwith Jalapeño Cream and Pico De Gallo

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 18, 2018.
Order Now
Order Now

Alternatively, cook chicken on BBQ for 5-6 minutes each side (depending on thickness), or until cooked through. Cook onion on hot plate for 3-4 minutes each side, until soft and caramelised.

Ingredients

Mexican Kumara Fries

  • 400g kumara
  • 1 teaspoon zingy Mexican blend

Chipotle Chicken

  • 300g chicken breast, skin on
  • 18g chipotle sauce
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • ½ red onion, cut into 1cm wedges

Pico De Gallo

  • ½ red onion, finely diced
  • 1 capsicum, diced 1cm
  • 1 tomato, finely diced
  • 2 tablespoons coriander leaves, roughly chopped
  • Zest of ½ lime (optional)
  • Juice of 1 lemon
  • 1 tablespoon olive oil

Jalapeño Cream

  • 15g jalapeños, roughly chopped
  • 2-3 tablespoons sour cream
  • Zest and juice of ½ lime

To Serve

  • 1 tablespoon coriander leaves, roughly chopped
  • ½ lime, cut into wedges

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Line a second oven tray (if using). Preheat BBQ hot plate or grill to medium (if using). Prepare vegetables. Cut kumara into 0.5cm fries. Toss on first prepared tray with a drizzle of oil and zingy Mexican blend. Season and roast (on lower oven rack) for about 25 minutes, until tender and golden. Turn once during cooking.
  2. Pat chicken dry and place in a large bowl along, with all remaining chipotle chicken ingredients. Heat a medium, dry, oven-proof fry-pan on medium-high heat. Remove chicken from marinade and cook, skin-sidedown, for 1-2 minutes until golden. Flip and cook for a further 1 minute. Chicken will finish cooking in the oven.
  3. Remove pan from heat and add onion wedges and any remaining marinade. Place pan (or see tip) in oven to finish cooking (on rack above kumara) for 9-10 minutes (depending on thickness), until chicken is cooked through. Set aside to rest for 3-4 minutes before slicing thinly against the grain.
  4. While chicken cooks, toss all pico de gallo ingredients together in a bowl. Season and set aside.
  5. In a small bowl, combine all jalapeño cream ingredients, season and set aside.
  6. To serve, divide Mexican kumara fries between plates and top with slices of chipotle chicken. Spoon over pico de gallo and dollop over jalapeño cream. Sprinkle over coriander and serve lime wedges on the side for squeezing.

Nutritional Information

Energy 2122 kj
507 kcal
Protein 29.6g
Carbohydrate 47.1g
Fat 21.4g