Baked Chili Chicken

Ingredients

• 5 tomatoes
• 300 g chicken breast fillet
• Salt
• 2 onions
• 1 bunch cilantro
• 3 jalapeños (canned)
• 2 tsp Tomato paste
• 2 tsp ancho chili powder
• 100 ml poultry broth
• 2 tbsp oil
• Pepper
• 2 handful tortilla chips
• 75 g Manchego (or goat gouda)

Instructions

1. 1.

   Slice the tomatoes on the underside in a cross pattern with a knife and briefly immerse them in boiling water.

2. 2.

   Remove with a slotted spoon, rinse cold, peel skin. Quarter, seed, and dice tomatoes. Rinse chicken breast fillet, pat dry and let it simmer in lightly salted water for about 15 minutes.

3. 3.

   Meanwhile peel and cube onions. Wash cilantro, shake dry, pluck leaves and roughly chop stems for garnish. Drain jalapeños.

4. 4.

   Blend everything with tomato paste, chili powder and broth in a food processor, blender or stick blender until smooth.

5. 5.

   Heat oil in a deep pan. Carefully pour the puree in and cook over medium heat for 5-7 minutes while stirring. Season with salt and pepper.

6. 6.

   Break tortilla chips into pieces and add to sauce. Remove chicken from cooking liquid and cut into larger chunks.

7. 7.

   Pour sauce into a baking dish. Distribute chicken pieces on top. Grate cheese and sprinkle over. Bake in preheated oven at 225 °C (fan: 200 °C; gas: level 3‑4) until the cheese browns. Garnish with remaining cilantro and serve.