Mexican Chicken Stew

A tasty, low fat, one pan meal from the Good Food Magazine, full of Mexican flavour

1 tbsp vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
½ tsp dark brown sugar
1 tsp chipotle paste (we used Discovery)
400g can chopped tomatoes
4 skinless, boneless chicken breasts
1 small red onion, sliced into rings
a few coriander leaves
corn tortillas, or rice to serve

• Heat the oil in a medium saucepan. 
• Add the onion and cook for 5 mins or until softened and starting to turn golden, 
• Add the garlic for the final min. 
• Stir in the sugar, chipotle paste and tomatoes. 
• Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked 
• Add a splash of water if the sauce gets too dry
• Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. 
• Scatter with a little red onion, the coriander
• Serve with remaining red onion, tortillas or rice.