500g Skinless boneless chicken thighs
1 tbsp vegetable oil
1 medium onion chopped
2 tsp sweet smoked paprika
2 tbsp ground cumin
2 tbsp cider vinegar
1 tbsp chipotle paste
200 ml passata
2 tbsp soft brown sugar
½ small pineapple cored, peeled and chopped
½ small pack coriander, chopped
Corn or flour tortillas
- In a food processor, roughly blitz the chicken thighs into chunky piecea. Alternatively, chop into bite-sized pieces.
- Heat the oil in a large saucepan. Add half the onion 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 onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.