1 tbsp vegetable oil
1 tsp Garlic Oil
½ tsp dark brown sugar
1 tsp chipotle paste (we used Discovery)
400g can chopped tomatoes
4 skinless, boneless chicken breasts
1 tsp Chopped Chives
a few coriander leaves
corn tortillas, or rice to serve
Heat the oil in a medium saucepan. Stir in the sugar, chipotle paste, garlic oil 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).
Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with the coriander, and serve with tortillas or rice.
Recipe from Good Food magazine, June 2010