for 2 person

Chicken

1 litre	water
½	red onion
1	garlic clove, squeezed
½ bunch	coriander
1 tbsp	salt
2	tomatoes
2	chicken breasts (each approx. 120 g)

Salsa

6 tbsp	Fine Food Hot Chipotle Honey
¼ tsp	salt

Chilaquiles

50 g	Fine Food Hopi Blue Chipotle Nachos

To serve

1	avocado, in slices
½	red onion, cut into thin slices
40 g	feta, crumbled
20 g	Fine Food Hopi Blue Chipotle Nachos, crumbled
½ bunch	coriander, torn into pieces
2 tbsp	sour single cream
1	lime, cut into wedges

How it's done

Chicken

Bring the water to the boil with the onion, garlic clove and coriander, season with salt. Reduce the heat. Cut a cross into the tomatoes, add to the stock along with the chicken, cover and simmer for approx. 25 mins. Remove the chicken, pull away the meat using two forks, cover and set aside.

Salsa

Remove the tomatoes, onion and garlic from the stock. Peel the tomatoes, cut out the stalk. Puree the tomatoes, onion, garlic and 3 tbsp of stock until smooth, place in a pan. Add the hot chipotle honey sauce and salt, bring to the boil. Reduce the heat, simmer for approx. 5 mins.

Chilaquiles

Add the chips and chicken to the salsa, mix carefully and warm through.

To serve

Serve the avocado, onion, feta, chips, coriander, single cream and lime wedges with the chilaquiles.

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