Mexican Chicken & Salsa
- 2 skinless chicken breasts, about 150g (5.oz) each
- 2 tablespoons tomato purée
- 1 teaspoon chipotle paste
- finely grated zest of 1 lime
- 1 teaspoon olive oil
- sea salt and black pepper
- lime wedges, to serve
FOR THE SALSA
- 2 whole roasted peppers from a jar, drained and chopped
- 150g (1. cups) cherry tomatoes, halved
- 400g (14oz) can black-eyed beans, drained and rinsed
- 100g (scant 1/2 cup) sweetcorn kernels
- 1 red onion, finely sliced
- 1 red chilli, sliced
- juice of 1 lime
- leaves from 1 bunch of coriander, chopped
Great for griddling and barbecuing – so this is perfect if you’re trying to fit one more barbecue in before the end of summer! You can roast your own peppers for 20–25 minutes in a very hot oven. Once cooled a little, squeeze out the pips and liquid, remove the skin and roughly chop the flesh.
- Place the chicken in a sandwich bag or non-metallic bowl with the tomato purée, chipotle paste and lime zest and season to taste.
- Close (or cover) and leave to marinate in the fridge for 30 minutes or overnight if you want to get ahead. Sometimes, if I’m really pushed for time, I leave out the marinating time.
- Heat the oil in a nonstick griddle pan and pop in the chicken. Griddle, turning occasionally, until beautifully stripy on both sides and cooked through – about 10 minutes in total.
- Meanwhile, mix all the salsa ingredients in a large bowl and season to taste. Serve with the griddled chicken, with lime wedges to squeeze over.
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