since the summer seems to of packed up and left early for christmas in Oz, it must be time to start indulging in some warm and cosy meals…. you know the type – the ones that begin to heat you up, just from the snuggly smells sneaking out of the kitchen!
sunday was one of those days – we needed a meal that would hug us – and luckily i had just such a thing up my sleeve!
mexican chicken corn wraps
3 chicken breasts
1 small red onion finely diced
3 garlic cloves finely diced
400g tinned tomatoes
1 tsp brown sugar
4 dried chipotle ( i found these in tescos )
1 shallot
to serve
corn wraps
mature cheddar ( grated )
sour cream
mixed leaves
start by heating your pan up nice and hot – then add the onions, closely followed by the garlic
watch closely until the onions begin to soften
meanwhile soak your chillies for 5 minutes
before removing, drying ……
& finely chopping – there are only 2 chillies in these pictures, but i found that added little heat and wound up using 4
once the onions have begun to brown, add the brown sugar & chipotle chillies to the mix
closely followed by the tin of tomatoes – i just broke them up with my trusty spatula – but you could use chopped tomatoes to save you having to do so….
then pop in the chicken breasts
and spoon over the sauce
the chicken will need approximately 20mins to cook at a med to high heat
meanwhile grab your shallot
and slice her up into lovely little rings
make sure to turn your chicken over after 10minutes or so, and re coat with sauce
once the chicken is cooked through – remove from the pan
make sure to scrap all the sauce back into the pan for maximum yumminess 😀
using 2 forks, shred the chicken ( yup it looks like loads – well it is loads…. )
before adding the chicken back to the sauce and mixing through
remove from heat – sprinkle with your onions ringletties – and voila!
yummy, yummy warm cosiness
spooned into warm corn wraps, rolled up, and devoured!
no better way to snuggle your tummy, whilst the wind in battering field cottage!
xx
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