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2 chicken breasts
2 tbsp olive oil
3 shallots, sliced
2 cloves garlic, minced
236ml chicken stock
100ml heavy cream
2 tbsp butter
1 tbsp chopped coriander leaves
1 tsp Chipotle Chillies
1 tsp Caribbean Adobo Spice Rub
Fresh lime juice for serving (optional)
Heat the oil in a large saucepan over a medium heat.
Cook the chicken for 5 minutes on each side, or until golden brown.
Once the chicken is cooked, remove from the pan and set aside.
Add the garlic and shallots to the pan and cook for 1 minute.
Add the chicken stock and simmer for a further 5 minutes
Stir in the cream.
Add the butter and stir until melted.
Add the Chipotle Chillies and the Caribbean Adobo Spice Rub
Place the chicken back in the pan and cook for a further 2 minutes.
Stir in the coriander and remove from the heat. Serve with a squeeze of fresh lime juice.