CHIPOTLE CHICKEN


1 kilo skinless chicken breast

1/2 cup chipotle sauce
1 cup sour cream
1/2 cup tomato ketchup
1 tablespoon brown sugar
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin

1 small red capsicum, sliced
1 small green capsicum, sliced
1 onion, sliced
4 teaspoons minced garlic
2 tablespoons olive oil

salt and pepper to taste.

cut the chicken into pieces and place into a bowl.

mix the chipotle sauce, sour cream, ketchup, sugar, paprika
and cumin together.

tip half the sauce into the chicken and stir to coat. 
refrigerate 1/2 hour.

in a deep frypan, saute the onion, capsicum  and garlic in
the olive oil until the onion is translucent and the capsicum
is just tender.  remove from pan and put aside.

in the same frypan, saute the chicken until just cooked. 

stir in the rest of the sauce and bring to the boil.  add the
vegetables.  simmer for 10 minutes.

add the salt and pepper.

serve with rice.