Creamy Chipotle Chicken & Potatoes

Ingredients (raw weights)

• 1200 g chicken thigh, boneless skinless, raw
• 15 g salt, dry
• 1.5 g parsley, dried, dry
• 9.3 g garlic powder, dry
• 6.9 g paprika, dry
• 5.2 g cumin, dry
• 7.2 g onion powder, dry
• 100 g chipotle paste, dry
• 30 g lime juice, as sold
• 30 g or 6 tsp olive oil, as sold
• 1300 g potatoes, white, raw
• 7.8 g garlic powder, dry
• 3 g italian herbs, dry
• 6.9 g paprika, dry
• 6 g onion powder, dry
• 20 g butter, light, as sold
• 175 g onion, raw
• 9 g salt, dry
• 2 g italian herbs, dry
• 70 g chipotle paste, dry
• 400 g evaporated milk, fat free, canned
• 110 g cream cheese, light (low fat), as sold

Steps

1. Trim excess fat from chicken thighs. Add seasonings, chipotle paste, lime juice, and olive oil. Mix well and marinate.
2. Heat a large pan on low, add butter and chopped red onion. Cook for 5-7 mins until softened and lightly browned. Add seasonings and chipotle paste, mix, and cook for another 5 mins until caramelised.
3. Keep the heat low, add evaporated milk and cream cheese. Stir continuously until smooth, rich, and creamy.
4. Cube up potatoes, add seasoning and cooking spray, then mix well. Spread on a lined sheet pan and roast at 200C / 390F for 25 mins until golden and crispy. Season with salt, then fold into the sauce with fresh parsley until fully coated.
5. Spread marinated chicken on sheet pan, oven bake 25 mins 200C / 390F until golden and juicy. Cut into cubes, serve with creamy potatoes and ENJOY!