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Spicy Mexican Chicken with Potatoes

Ingredients

  • 750g Potatoes peeled and diced
  • 4 Skinless Chicken Breasts diced
  • 400g Tinned Chopped Tomatoes
  • 1 Red Pepper Diced
  • 1 Onion Diced
  • 1 tbsp Olive Oil
  • 2 tsp Discovery Mexican Chipotle Paste

Method

  • Heat the olive oil in a large frying pan.
  • Add the chicken, onion and diced potato.
  • Cook together for approximately 5 minutes.
  • Add the remaining ingredients along with 150ml water.
  • Bring to the boil and transfer to an oven proof dish.
  • Preheat the oven to 200 deg.C, gas mark 6.
  • Cover and bake for 45 minutes.
  • Stir half way through or until potatoes are tender and chicken is cooked throughout.

Recipes supplied by Potato Council, visit www.lovepotatoes.co.uk for more tasty potato dishes.