Name: Chipotle Chicken with Jacket Potatoes Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 900 g (fillets) chicken thighs; 1 cup Liquid Stock Chicken Style; 1/4 cup chipotle salsa; 1 red onion thinly sliced; 2 garlic cloves crushed; 1 tbs dark brown sugar; 4 sweet potatoes; 1/2 cup sour cream *to serve; 2 tbs chives chopped

by Massel Last updated on 07/10/2019

You can't go wrong with pulled chicken and jacket potatoes. It's a hearty and filling dish that will definitely satisfy your tastebuds, and the best part? It's not hard to make at all! - Massel

Ingredients

900 g (fillets) chicken thighs
1 cup Massel* Liquid Stock Chicken Style
1/4 cup chipotle salsa
1 red onion thinly sliced
2 garlic cloves crushed
1 tbs dark brown sugar
4 sweet potatoes
1/2 cup sour cream *to serve
2 tbs chives chopped

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Preheat oven to 180 C or 160 C fan-forced.
Step 2

Place chicken, Massel Liquid Stock Chicken Style, chipotle salsa, onion, garlic and sugar in a 25cm x 35cm oven proof baking dish. Season and toss to coat. Cover with foil and bake for 45 minutes. Remove foil and toss to coat. Bake for another 15. Turn chicken and bake for another 15 minutes or until chicken is tender and meat flakes with a fork.
Step 3

Meanwhile, wash sweet potatoes and pat dry with kitchen paper. Prick all over with a fork. Wrap individually in foil and bake along with chicken for 1 1/4 hours or until tender.
Step 4

Shred chicken with 2 forks. Unwrap sweet potato and divide between 4 plates. Using a small knife, make a cross on top of each and squeeze lightly the sides. To serve, top with chicken, a dollop of sour cream and sprinkle with chives.