This Mexican chipotle sauce is a great way to cook chicken. The sauce is delicious with rice, or mopped up with tortillas. Serve leftovers with rice and cheese in a wrap like a burrito! serves 4-6

1 tbsp oil
1 carton Mexican spice (hot or mild!)
juice 1 lime
700g chicken breast, sliced, or skinless and boneless thighs
1 large onion, roughly chopped
3 cloves garlic
1 tin tomatoes
fresh jalapeno chillies, chopped finely (optional)
handful chopped fresh coriander
sour cream and extra lime juice to serve

Mix together the oil, lime juice and HALF the spices, and use to coat the chicken pieces. Set aside for a few hours.
Place the onion, garlic, remaining spices, tomatoes and optional chillies in a large pan, bring to the boil and simmer for half an hour. Blend to a smooth sauce and check the seasoning.
Heat another pan and fry the chicken all over before adding to the sauce. Chicken breast will take about 15 minutes in the sauce. The thighs will benefit from an hour’s slow cooking.
When you are ready to eat stir in the coriander. Serve with rice, with sour cream and extra lime on the side.

Cook’s notes

If you like you can flavour the rice with some of our spices or some smoked paprika. Rinse the rice several times. Heat a tbsp oil with 1 tsp spice or paprika and stir in the rice. Add a similar volume of cold water, bring to the boil, turn the heat right down and let it cook for 15 minutes or so, checking that the rice doesn’t need more water. When it is cooked, take the lid off and let it dry our slightly before serving.