Chilpotle and Tamarind Chicken

Chilpotle and Tamarind Chicken
Smoky, spicy and bittersweet
2 skinless chicken breasts, cut in half
4 tomatoes
1 medium yellow onion, sliced
6 cloves garlic, skin on
1 Tbl sunflower oil
1 can La Morena Chilpotle Peppers en Adobo 100g
1 ¼ Tbl Tio Pablo Tamarind paste (from pods)
2 Tbl brown sugar or 50g Tio Pablo Piloncillo
¼ cup fresh coriander (stems okay)
Salt and coarse black pepper, to season


In a baking dish, place tomatoes, garlic and oil. Bake at 200°C until vegetables are soft and browned. Let cool slightly and remove skins from garlic.

In a large frying pan, heat the oil until smoking and add the chicken to sear either side. Season with salt and pepper. Remove chicken from pan (but leave oil), lower heat and add the roasted vegetables. Let cook for about 1 minute and then add the chilpotle peppers with adobo sauce, the tamarind and the brown sugar. If the stones are still in the tamarind, press with a spoon and remove the stones. Add coriander and cook for another 1-2 minutes.

Place vegetable mixture into a blender and purée. Place blended mixture back into the pan and cook with the chicken for about 10 minutes. Add a bit of water if mixture becomes too thick.

Serve on white rice

Serves 2-4

Products used in this recipe

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