Notes
Ingredients
light olive oil
1/2 onion, finely chopped
1 clove garlic, crushed
1 tbsp. chipotle paste
1 tbsp. tomato puree
1/2 tbsp. red wine vinegar
1/2 tsp. smoked paprika
2 chicken breasts
300ml chicken stock
1/4 red cabbage
1 carrot, grated
1/2 red onion, finely sliced
1.5 tbsp. mayonnaise
small handful coriander, finely chopped
4 corn tortillas, warmed
Method
Heat a drizzle of oil in a saucepan and fry the onion for 5 minutes until soft. Add the garlic, chipotle paste, tomato puree, red wine vinegar and smoked paprika and mix thoroughly. Add the chicken breasts and cover with the stock. Top up with water if needed. Season and cover and summer for 40 minutes.
To make the slaw, combine the red cabbage, carrot, red onion, mayonnaise, coriander and seasoning.
Remove the chicken from the pan and blend sauce using a stick blender, if you have one. Simmer uncovered until thickened.
Shred the chicken with two forks and return it to the pan, coating it with sauce.
Serve the chicken in the tortillas with the slaw.