Creamy Chipotle Chicken & Potatoes

Creamy Chipotle Chicken & Potatoes

Chicken Preparation [00:00]

1. Place the 1200g of boneless chicken thighs in a container.
2. Add the seasoning mix: Salt, Parsley, Garlic, Paprika, Cumin, and Onion Powder.
3. Add a generous spoonful of Chipotle Paste, the juice of a lime, and a drizzle of olive oil.
4. Mix everything thoroughly and let it marinate.

Creamy Sauce Preparation [00:08]

1. Melt a knob of light butter in a pan over low heat.
2. Add the chopped red onion and sauté for 5-7 minutes until browned.
3. Incorporate salt, Italian herbs, and another spoonful of chipotle paste. Mix well and cook for 5 minutes.
4. Pour in 400g of evaporated milk and add 110g of cream cheese.
5. Stir continuously until the sauce becomes smooth and creamy.

Potato Preparation [00:21]

1. Spread 1300g of cubed potatoes on a baking sheet.
2. Season with Garlic, Paprika, Italian herbs, and onion powder.
3. Drizzle with avocado cooking spray, mix well, and roast in the oven at 200°C (390°F) for 25-30 minutes until golden and crispy.
4. Once finished, sprinkle with sea salt.

Assembly [00:32]

1. Add the roasted potatoes into the creamy sauce pan.
2. Add chopped fresh parsley and mix gently to combine.

Cooking the Chicken [00:37]

1. Spread the marinated chicken on a baking sheet lined with parchment paper.
2. Oven bake at 200°C (390°F) for 25-30 minutes.