Instructions

1. Add the water to a small pot with the chicken and aromats, cover with a lid and simmer for 20 minutes or until the chicken is cooked
2. Whilst the chicken is cooking, cook the potatoes in boiling salted water
3. Use 2 forks to shred the chicken
4. Fry the leeks in the oil for 2-3 minutes until softened
5. Blend the tomatoes with the chipotle
6. Add the garlic & rosemary to the leeks and cook for 30 seconds
7. Add the sauce, corn, chicken, spinach and cook for a few minutes until sauce thickened, season to taste
8. Meanwhile, drain potatoes and mash with the milk, season to taste
9. Transfer the chicken mix to a small baking dish, top with the potato
10. Use a fork to scrape the potato then cook under the grill for 6-8 minutes until potato is crispy
11. Serve as it is or with salad or veg

Live Cooking Sessions

The next live cook along will be February 26th at 7.30pm Mexico City time

We will be cooking the Salmon Brochette recipe

You can swap the fish for prawns or chicken. You can cook rice as well if you like!

It will be streamed on Facebook and you can join using one of the following link:

Facebook Link