Chipotle Chicken Sandwich
Serves: 2 people
Takes: 15 mins to 30 mins
This sandwich is insanely delicious. Chipotle chillies and chipotle chilli paste can be found everywhere these days, and these smoked jalapenos are pretty fiery. Serve with some fresh slaw on the side for the perfect snack.
Ingredients
1 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 teaspoon dried oregano
2 chicken thighs, skin removed and meat slashed
1 tablespoon vegetable oil, I like rapeseed
1/2 teaspoon chipotle chilli paste
50ml passata
1/2 teaspoon smoked paprika
1 tablespoon honey
1/2 teaspoon vinegar, any
1 tablespoon fresh coriander
roughly chopped
2 bread baps, cut in half
salt, to taste
Method
Heat a dry frying pan and toast the cumin seeds and black peppercorns until they are fragrant. It should only take a few minutes.
Transfer into a pestle and mortar and grind them with the dried oregano and a good pinch of salt.
Rub the dry marinade all over the chicken thighs and pop in a hot pan with a little oil.
Allow to brown on both sides before stirring in the chipotle chilli paste, passata, smoked paprika, honey and vinegar.
Reduce the heat a little to allow the chicken to cook through and pop a lid on to catch all the steam.
After around 10 minutes the chicken will be cooked.
Turn off the heat, shred the chicken off the bone and stir in the delicious chipotle marinade in the pan.
Stir through the coriander and taste. Adjust with salt and more honey to balance the flavours.
Pile into the bread baps and drizzle over more marinade if you like it saucy. Add a few gherkins to the plate for a salty crunch.
