Serves 4 – 45mins
This dish always amazes my husband that so little goes into making a really tasty dish. This is one of theses dishes I will put on between getting home from work and taking children to sporting activities after school (I just turn the heat in the oven down if I know I will be away for over an hour).
If you are not sure what Chipotle Chilles in Adobo Sauce or Mexican Oregano is please read quick explanation on website.
Ingredients
2 tbs Olive Oil
4 chicken breasts
2 large brown onions slice into half rings
2 dried Chipotle chillies soaked for an hour in water then chopped into large chunks or 2 Chipotle chillies in Adobo sauce from can
100 ml of chicken stock
tbs of dried mexican oregano if available or dried thyme
salt and pepper
Method
Step One
Blend the Chipotle chilles and chicken stock together – this can be done well in advance if you are organised.
Step Two
Heat your oven to 180 degrees Centigrade
Step Three
In dutch oven (if you have one) or oven proof dish gently fry onions until slightly brown on edges, around 10 minutes.
Step Four
Place chicken on top of onions and pour over sauce.
Step Five
Sprinkle with the dried herbs and place in oven for about 35-45 minutes ensuring that the chicken is properly cooked.
Tips
I serve this with Mexican Black Beans(see website), cabbage and coriander salad and avocado.
Any leftovers are easy eaten in a toasted sandwich the next day with cheese and corn and red onion.