Recipe - Chicken in a tomato and chipotle sauce

Well, I'm back...

After having had a busy weekend with a bonfire party and the NFL game in London I now feel like I'm getting a cold.

Someone a couple of Twiglets short of a full bag had decided that it was a good idea to have the pre-match tailgating party outdoors. In London. In October. Great. I wonder what the odds was for rain?

Not even the medicinal beers I prescribed myself seems to have helped to keep the cold away. Must remember to have more beers next time in order to avoid the cold.

I've always found that spicy food helps when you got a cold, at worst it all it does it clear your sinuses.

I used three dried chipotles which gave it quite a good kick. As always, freestyle it to suit you and your tastebuds. If you want to tone down the heat you can always try and remove all or most of the seeds.

You can serve this with rice, or why not in tortillas or over some nacho chips?

Ingredients (serves 2 - 4)
2 chicken breasts, cut into bitesized chunks
2 onions, halved and sliced fairly thinly
Dried chipotle chilies, to taste
Garlic, finely chopped - to taste
1 green pepper
1 can of sweet corn
1 can of crushed tomates
Salt
Pepper
Olive oil
Cooked rice

Method
Start by rehydrating the chilies as per the instruction on the package. Once rehydrated, slice the chilies in a fashion to suit you. Preserve the liquid you rehydrated them in.

Heat the oil in a non-stick pan on medium heat and add the onions. Once the onions have started to brown you can add the chicken pieces. Add the garlic and some seasoning.

Fry the chicken until it starts to colour nicely. Then add the chilies and the pepper. Let this fry for a minute or two and then add the tomatoes, sweet corn and about 200 ml of the preserved liquid. Stir well.

Cover the pan with a lid. Once it's boiling turn down the heat and let it simmer until the sauce thickens nicely.

Serve with rice, or whatever you fancy really.

Enjoy!