500g skinless boneless chicken thighs
1 tbsp vegetable oil
1 red pepper, deseeded, chopped
2 tsp sweet smoked paprika
2 tsp ground cumin
2 tbsp white wine vinegar
1 tbsp chipotle paste*
2 tbsp soft brown sugar
½ small pineapple, cored, peeled and chopped
½ small pack coriander, chopped
6 gluten free tortillas
Chili paste, to serve
*Shop bought chipotle paste may contain onions and garlic, if you can not find suitable paste see below.
Serves - 4
In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
Heat the oil in a large saucepan. Add half the red pepper and the chicken mince.
Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon.
Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
In a small bowl, mix the remaining pepper, the pineapple and coriander.
Serve the chicken and the pineapple salsa with warm gluten free tortillas and chili paste.
Recipe adapted from: Good Food
*Chipotle Paste Recipe
1 can (7 ounce size) chipotle chilies en adobo
2 tablespoons garlic infused oil
2 teaspoons ground coriander
1 teaspoon thyme
1 teaspoon freshly ground black pepper
In a food processor, combine all the ingredients and process until blended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks.