Tag Archives: chipotle chilli in adobe sauce

Stirfried Rice With Sweetcorn And Chipotle Chilli


Admittedly, this sounds a bit odd but as a way of using up leftovers and giving them a new lease in life this is fantastic recipe.

I like to have this rice with Mexican themed food but it goes well with pretty much anything and I’ve happily eaten the rice on its own or with an egg for breakfast.

Serves 4-6.


60mls olive oil

50mls water

1 clove garlic

2 chipotle chillies in adobe sauce, seeds removed

1 teaspoon smoked paprika

1 teaspoon dried oregano

600g cooked and cooled rice

400g frozen sweetcorn, defrosted

60g fresh coriander, leaves and stalks roughly chopped


Using a stick blender, whizz the oil, water, garlic, chipotle chillies and adobe sauce to form a thin paste.

Heat a large frying pan over a medium heat, pour the chipotle paste into the pan and cook over the medium heat until all of the water has evaporated.

Turn the heat up to high and add the rice, breaking up any lumps.

Stir the rice well so that it’s completely covered in the chipotle paste.

Add the sweetcorn to the pan and again stir well.

Now, stirring the rice occasionally, cook for 5 minutes, I like to let it form a crust on the base as it cooks as this adds lots of colour to the dish.

Stir through the coriander and serve.



Chipotle Chilli And Sundried Tomato Roast Chicken


Only a week of school holidays to go so time to get back into sharing what I’ve been up to in the kitchen these last few weeks!

As many of you know, I’m a BIG fan of flattening whole chooks like this, it’s really quite easy with a pair of poultry shears or kitchen scissors, you just cut up each side of the spine, trim around the skin, flip the chook over and squash the breasts down with the palm of your hand. I then loosen as much of the skin as I can to then pour the marinade right in against the skin for maximum flavour and to give you some really juicy chicken.

Dont waste any pan juices or the bones either! I pop the removed spines under the chooks to roast at the same time and then once we are done, all of the bones and pan juices go into the pressure cooker to make an amazing smoky stock, great for tomato based soups or even dirty rice!

Serves 10-12.


2 x 1.6kg chickens, spines removed and flattened

2 chipotle chillies in Adobe sauce plus and extra tablespoon of sauce

10 Sundried tomato halves

4 garlic cloves

2 tablespoons smoked paprika

1 tablespoon dried oregano

100mls olive oil

salt and pepper


Prepare the chicken first. once the spine has been removed, I use poultry shears, flatten the chicken breasts with the palm of you hand. Next, slide your fingers up under the skin over the breasts, legs and thighs, loosening it as you go.

In a processor, whizz up the chipotle chillies and sauce, Sundried tomatoes, garlic, smoked paprika, oregano, salt, pepper and oil.

Now, por the marinade into a piping bag or a food prep bag. Cut the corner off and use the bag to squeeze most of the marinade under the skin of the two chooks. Rub the remaining marinade over the outside over the skin while rubbing the marinade under the skin to make sure it goes into all of the nooks and crannies!

Allow the chicken to marinade for 4-24 hours if you have time.

Preheat the oven to 180 degrees Centigrade.

Lay the chooks in a roasting tin, breasts up.

Roast in the oven for 80 minutes, basting regularly until the skin is supe crisp and the meat cooked through.

Allow to rest for 20 minutes before serving to give you supe moist meat.

Bacon Meatballs With Spicy Tomato Sauce


If I’m making meatballs I like to make double quantity, one for now and one for the freezer, especially just now as the boys break up from school for two weeks of winter holidays.

To freeze, I use a large foil dish, no washing up one night, and fill it with meatballs  and sauce. Freeze at this stage, defrost and bake as below.

I don’t top these meatballs with cheese, they are rich enough!

Makes 30 meatballs with sauce.


500g minced pork shoulder

500g minced bacon, back and streaky

1 tablespoons dried oregano

2 cloves garlic, minced

1 teaspoon chipotle chilli p

50mls olive oil

1 large onion diced

2 cloves garlic, minced

2 chipotle chillies in adobe sauce, diced

1 tablespoon smoked paprika

1 x 400g tin diced tomatoes

1litre passata

50mls maple syrup

salt and pepper


Combine the bacon, pork, oregano, garlic, chilli and a good grind of pepper in a bowl, using your hands, mix it all really  well together. Pop in the fridge for 4-24 hours.

Form the meat into balls, around 3-4cm diameter.

Using a large non stick pan, heat over a high flame  and then brown the meatballs in batches, you shouldn’t need any extra fat as the meatballs will release the bacon and pork fat.

Set the balls aside in a large oven proof dish.

Heat the olive oil over a medium heat and add the onion, cook until soft and then add the garlic, cook until fragrant.

Now add the chipotle chillies and adobe sauce, smoked paprika, diced tomatoes, passata, maple syrup and seasoning.

Bring up to simmering point and simmer gently for 30-40 mins until the sauce begins to thicken.

Pour the sauce over and around the meatballs.

Preheat the oven to 180 degrees Centigrade and bake the meatballs for 40- 45mins until the sauce is bubbling and the balls have darkened on top.

Spicy Pork Pockets


These little pockets are a big hit with the boys.

As odd as it sounds adding the avocado to the cold filling, I think that it adds a lovely unexpected element and sneaks something green into the unsuspecting kids!

You can make mini versions of these as a party nibble and make ahead and freeze works well too, just omit the avocado if freezing.

Makes 16.


1kg minced pork

30-50mls olive oil

2 onions, diced

2 cloves garlic, minced

2 chipotle chillies in adobe sauce, chopped

1 tablespoon ground coriander

1 tablespoon smoked paprika

2 teaspoons ground cumin

salt and pepper

2 tablespoons fresh chopped oregano

200mls light sour cream

75 g fresh coriander, leaves and stalks chopped

2 large avocados, diced

375g fillo pastry

100-150g butter, melted


In a large pan, heat the oil over a medium heat and cook the onions for around 10mins until soft.

Add the garlic and cook for one minute.

Turn the heat up to high and add the pork, chipotle chillies, ground coriander, smoked paprika, ground cumin, salt and pepper.

Cook, stirring frequently, until the meat is browned.

Add the fresh oregano and sour cream to the pan, allow to simmer gently until most of the liquid has evaporated, set aside to cool.

Once the pork is cold, add the fresh coriander and avocado.

Preheat the oven to 180degrees Centigrade.

Take a sheet of pastry and brush it with butter, top with another sheet, brush again and add another layer. Cut the pastry sheets in half lengthwise.

Take a 16th of the meat mix and spoon onto the bottom short corner of the cut sheet. Fold into a triangle and then keep folding over, working your way up the pastry strip to the top.

Brush the edge with butter to seal.

Set aside on a baking sheet and repeat until you have 16 pockets.

Brush the tops with butter and bake for 25-30mins until golden.

Con Queso Beef Chilli


Oh dear, this is what happens when you fancy making some con queso dip and need to make some beef chilli for dinner!

The trick with this is having the oven low and slow so the cheese in the chilli doesn’t stick to the pan. Leftovers freeze well, in fact I always make double for the leftovers, just again, re heat very gently in the oven.

Serves 6.


50mls olive oil

1 onion, diced

2-3 cloves garlic, finely sliced

2 jalapeño chillies, deseeded and finely diced

1 tablespoon ground coriander

2 teaspoons ground cumin

2 chipotle chillies in adobe sauce

600g minced beef

400g tin chopped tomatoes

350mls sour cream

300g Cheddar cheese

125mls milk

420g tin kidney beans, drained and rinsed

Salt and pepper


Preheat the oven to 140 degrees Centigrade.

In and oven proof pan, with a lid, heat the oil over a medium heat.

Add the onion, garlic and jalapeño chilli, cook until the onion is soft.

Add the coriander, cumin, chipotle chilli with adobe sauce and beef, increase the heat to high and brown the beef.

Add the tomatoes, sour cream, cheese and milk, stir well and season.

Cover the pan with a piece of baking parchment and the lid, pop in the oven.

Cook for 3 hours, add the beans and cook for a further hour, covered.

Mexican Pulled Beef


What can I say!

Falling apart beef, ideal for stuffing into burritos, tacos, pittas and dare I say, pies.

Slow cooking achieves the melt in the mouth texture and you just need tongs to serve as you pull it gently apart, top with a spoonful of the pan sauce, heaven!

Not too spicy but with a massive hit of flavour. The boys love this served with rice in a burrito with avocado and sour cream and for the gluten free option I have it with rice.

If you want, add 2-3 drained tins of black beans for the final 30-45 mins to make the meat go even further.

This quantity serves 12-14, I make this quantity and then  freeze half for an easy dinner another night.


2.5kg piece of beef, I use blade, cut into very large chunks, around 10cm

3 ancho chillies

100mls olive oil

6 onions, sliced

6 cloves garlic, chopped

120g chipotle chillies in adobe sauce, around 3 chillies and their sauce, diced

750mls passata or sieved tomatoes

500mls water

2 tablespoons dried oregano

2 tablespoons cocoa powder

3 tablespoons brown sugar

salt and pepper


Preheat the oven to 150degrees Centigrade.

Boil the kettle, place the ancho chillies in a heat proof bowl, pour over the boiling water and allow to soak for 30mins. Once softened remove stem and seeds, dice roughly.

In a large oven proof, lidded pan, heat the oil and add the onions.

Cook the onion over a medium heat until soft and caramelised, around 30mins.

Add the garlic and cook for 10mins.

Pour in the passata, ancho chillies, chipotle chillies, water, oregano, cocoa, brown sugar, salt and pepper.

Bring up to the boil.

Add the beef to the pan. Stir well.

Cover the pan with a piece of overlapping baking parchment and then the lid.

Pop in the oven and cook for 4 hours.

Remove the lid and paper and allow to cook down, in the oven, for a further 30-45mins.

Pull the beef apart with forks or tongs and serve.

Chipotle Chilli and Lime Chicken Wings


These wings are very, very popular in our house, possibly because the boys are allowed to eat them with their fingers but even the fussiest, non spicy food eater, loves them!

I remove the tips from the wings, I get great satisfaction from chopping them with my cleaver! Also, they look a little neater!

If you don’t have smoked salt just use regular and these wings happily cook on the barbecue too.

Serves 4-5.


1.8-2kg chicken wings

3 chipotle chilli in adobe sauce, sauce included

1 lime, zest and juice

2 tomatoes

2 cloves garlic

1 teaspoon smoked salt flakes

1 tablespoon brown sugar


Combine all of the ingredients and allow to marinade for 12-24 hours.

Preheat the oven to 200 degrees Centigrade.

Line a large baking tray with baking parchment.

Lay the wings on the tray, you may need two trays as you don’t want to over crowd them.

Bake in the oven for 25mins, remove and baste with the juices and the leftover marinade.

Return to the oven, baste regularly for a further 20-25 mins.

Remove from the oven and brush the wings again with the pan juices before serving.

Red Rice Chilli with Beans


I often make this rice as a filling to go in burritos with grated cheese, grated egg, avocado and chopped tomatoes for our vegetarian meals, it also works well with some shredded chicken or left over smokey chilli, recipe in the blog.

For the gluten free free option I use corn tortillas and to make it dairy free use oil instead of ghee.

To use as a make ahead meal I fill the burritos, wrap in foil and reheat gently in the oven later in the day, I also freeze the burritos in their foil, deforst when needed and reheat in the oven.

Makes enough for 12 burritos or serves 6-8 as a side dish.


3 tablespoons ghee/butter

2 brown onions, sliced finely

3 medium tomatoes

2 chipotle chillies in adobe sauce

6 cloves of garlic

juice of 1 lime

2 teaspoons smoked paprika

1 tablespoon dried oregano

2 teaspoons cocoa power

2 teaspoons brown sugar

400g basmati rice

750mls water

2 x 400g tins kidney beans, drained and rinsed

2 teaspoons salt


Heat the ghee/butter in a large heavy based pan with a well fitting lid.

Add the onions and cook until golden and very soft, this can take 30mins plus.

While the onions are cooking, using a stick blender or processor, whizz the tomatoes, chipotle chillies with adobe sauce, garlic and lime juice to make a paste.

Once the onion is cooked add the paste to the pan with the smoked paprika, oregano, cocoa and brown sugar. Simmer for 5mins.

Add the rice and stir for 30 seconds, add the beans and water, stir and cover.

Bring up to the boil, covered,  reduce heat and cook for 15mins covered.

Turn heat off and allow to sit for 10mins, stir well to combine and check seasoning.