Serves 4 – 45mins<\/h2>\n\n\n\n

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).<\/p>\n\n\n\n

If you are not sure what Chipotle Chilles in Adobo Sauce or Mexican Oregano is please read quick explanation on website.<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

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 <\/p>\n\n\n\n

Method<\/h3>\n\n\n\n

Step One<\/h4>\n\n\n\n

Blend the Chipotle chilles and chicken stock together – this can be done well in advance if you are organised.<\/p>\n\n\n\n

Step Two<\/h4>\n\n\n\n

Heat your oven to 180 degrees Centigrade<\/p>\n\n\n\n

Step Three<\/h4>\n\n\n\n

In dutch oven (if you have one) or oven proof dish gently fry onions until slightly brown on edges, around 10 minutes.<\/p>\n\n\n\n

Step Four<\/h4>\n\n\n\n

Place chicken on top of onions and pour over sauce.<\/p>\n\n\n\n

Step Five<\/h4>\n\n\n\n

Sprinkle with the dried herbs and place in oven for about 35-45 minutes ensuring that the chicken is properly cooked. <\/p>\n\n\n\n

Tips<\/h4>\n\n\n\n

I serve this with Mexican Black Beans(see website), cabbage and coriander salad and avocado.<\/p>\n\n\n\n

Any leftovers are easy eaten in a toasted sandwich the next day with cheese and corn and red onion. <\/p>\n","protected":false},"excerpt":{"rendered":"

Serves 4 – 45mins This dish always amazes my husband that so little goes into making a really tasty dish. This is one of theses…<\/span><\/p>\n

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