Mexican Braised Chicken with Tomatoes, Peppers and Chipotle

Ingredients

• 1.2kg bone-in, skin-on chicken thighs, about 6-8 thighs
• 2 tablespoons light olive oil
• 1 brown onion, finely diced
• 4 garlic cloves, minced
• 600g fresh tomatoes, roughly chopped, any ripe variety
• 2 red bell pepper, deseeded and sliced
• 2 chipotle chilis in adobo, roughly chopped; use tinned chipotle in adobo, no additives if possible
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 250ml chicken stock, additive-free carton stock
• 2 fresh corn cobs, kernels cut from the cob
• a handful fresh cilantro, roughly chopped, to serve
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Method

1. Pat the chicken thighs dry with paper towel and season all over with salt and pepper.
2. Heat the light olive oil in a large heavy-based pot or Dutch oven over medium-high heat. Working in batches, sear the chicken thighs skin-side down for 4-5 minutes until the skin is deep golden brown. Flip and sear the other side for 2 minutes. Remove and set aside.
3. Reduce the heat to medium. Add the diced onion to the same pot and cook, stirring occasionally, for 5 minutes until softened. Add the garlic, cumin, and dried oregano and cook for 1 minute until fragrant.
4. Add the chopped fresh tomatoes, sliced red bell pepper, and chopped chipotle chilis to the pot. Stir to combine and cook for 3 minutes, pressing the tomatoes lightly to start breaking them down.
5. Pour in the chicken stock and stir everything together, scraping up any browned bits from the bottom of the pot.
6. Nestle the seared chicken thighs back into the pot, skin-side up, so they sit partially submerged in the sauce. Bring to a gentle simmer, then reduce the heat to low, cover with a lid, and braise for 30 minutes.
7. Remove the lid and scatter the corn kernels over the top. Cook uncovered for a further 10 minutes to allow the sauce to reduce slightly and the corn to cook through.
8. Taste the sauce and adjust seasoning if needed. Serve the chicken with plenty of sauce, scattered with fresh cilantro. Goes well with rice, warm tortillas, or simply on its own.

Batch cooking tip

• This braise actually improves overnight as the flavours develop. Store in airtight containers in the fridge for up to 4 days. To freeze, allow the braise to cool completely, then portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The sauce can also be shredded and used in tacos or burritos the next day.