I’m not going to lie. This is not one of my proudest recipes. 
However, having had my first day off in, well, ages, I was reluctant to give up much of its remnants to cooking for the week. So I basically blitzed chipotle chillies (I love ‘em, so much so that I devoted a whole post to the spicy little buggers), chopped veg and chicken and threw in the oven. Turned out very well though as a lunchbox filler, probably because of the complex smoky taste of the chipotles. It took about 1 kilojoule of energy however, so this one can go in the cheat nights section methinks!
- 3 chipotle chillies, soaked in boiling water + 1 onion, chopped + 3 peppers, sliced + 3 garlic cloves, smashed
- 6 chicken fillets, diced
- 1 pint chicken stock + 1 tsp cornflour + 1 tub crème fraîche
- 1 tsp dried chillies + 1 tsp black pepper + 1 tsp mixed herbs
1. Pre-heat oven and blitz chipotle chillies in food processor with a little oil.
2. Heat olive oil in casserole dish and brown garlic and onions, adding chipotle mix at the end.
3. Remove, set aside and add chicken in batches until brown and coated in flavours.
4. Return all to pot, add chicken stock, crème fraîche and cornflour and cook in oven for thirty minutes.
5. Open after half an hour, chuck in peppers and cook for ten minutes more.
6. Remove, decant into lunchboxes and add rice.
Cheats:
You can’t be serious with a recipe this easy.