Pulled Chipotle Chicken
- 2 Free Range Chicken thighs, Skin and bone on
- 2tsp rapeseed oil (or any other light oil)
- 2tsp cumin seeds
- 2tsp dried oregano
- 1 dried chilli (1/2tsp chilli flakes)
- pinch of sea salt
- 400g tomato passata
- 1tbsp chipotle paste
- 1tsp caster sugar
- 1tsp white vinegar
- 2 garlic cloves
- In a pestle and mortar or small food processor bash together the cumin seeds, oregano, dried chilli and salt, then coat the chicken thighs with this mixture.
- Mix together all of the ingredients for the sauce, bash the garlic clove so that you can get the skin off, but it stays whole and add that to the sauce mix.
- Choose a medium saucepan that will fit both chicken thighs in quite snuggly, you don’t want a large pan as the sauce will not coat the chicken thighs, put this on a medium heat to preheat.
- Add a drizzle of oil and put the chicken thighs skin side down into the pan, you are looking for a nice crispy skin here, when the skin is crispy flip the chicken over so the skin is facing up.
- Turn the heat of the pan down and add your sauce mixture, place a lid on top and keep at a low simmer.
- Simmer for 30 minutes (approx.), to test that the chicken is ready take two forks and try to pull the chicken from the bone, if it does not come away easily then keep on cooking.
- When the chicken is ready you can pull the chicken in the sauce mixture (discard of the bone) and mix into the sauce. If your sauce is too thick or has reduced too much you can add a splash of water to loosen it up.
- Serve with your choice of sides.
If you'd like to book onto our Mexican Street Food Course, click here for further information and upcoming dates.