Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper
Prep:20 mins
Serves 4
1 tbsp vegetable oil1 medium onion, finely chopped3 garlic cloves, finely chopped½ tsp dark brown sugar1 tsp chipotle paste (we used Discovery)400g can chopped tomatoes4 skinless, boneless chicken breasts1 small red onion, sliced into ringsa few coriander leavescorn tortillas, or rice to serve
STEP 1Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).STEP 2Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.STEP 3If you want to use a slow cooker, cook the onion and garlic as above, then put into your slow cooker with the sugar, chipotle, tomatoes and chicken. Cover and cook on High for 2 hours. Remove the chicken and shred then serve as above.
