Chipotle tomato chicken

A closer look

Why this combination works

Chipotle adds a smoky chilli flavour to smooth tomato passata. Onion gives the sauce sweetness, while lime and coriander keep the finish lively. Start with the measured paste because it is easier to add heat than take it away.

What you need for chipotle tomato chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Onion. Onion forms a sweet, savoury base once softened. Chop it small so it cooks evenly; raw, crunchy onion would interrupt the smoothness of the sauce.
• Chipotle paste. Chipotle paste gives tomato sauce a smoky chilli flavour. It can be quite potent, so measure the teaspoon before deciding whether you want more heat.
• Passata. Passata gives you a smooth tomato base without large pieces. Simmering concentrates its flavour; add the measured liquid so it has time to cook without catching on the pan.
• Water. Water gives the sauce enough liquid to simmer and combine without adding extra salt. Use the measured amount first, then add a small splash if the sauce reduces too far.
• Lime juice. Lime juice cuts through richness and sweet or salty flavours with fresh acidity. Adding it as directed keeps the finished sauce bright; taste before adding extra.
• Coriander. Fresh coriander gives a lively herbal finish. Add it near the end so its aroma stays distinct rather than disappearing into the cooked sauce.

How to make chipotle tomato chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Soften onion for 5 minutes. Add chipotle paste and stir for 30 seconds. Pour in passata and water and simmer for 6 minutes. Add lime juice and reserve coriander for serving.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Finish with the coriander. Rest for 3 minutes off the heat, then serve with rice and black beans.