This recipe has been created by chef Ben Fuller (@sahavegan)
2 tablespoons Vegetable Oil1 medium sized Onion, peeled and cut into quarters
5 cloves of Garlic, peeled
4 teaspoons of smooth Dijon Mustard
2 x Arley’s Plant Based Chicken Breasts
3 Chilis in Adobo or 3 Pickled Jalapeños and 3 dried Mexican Chilis such as Chipotle, rehydrated in hot water with seeds removed
1 can of Tomatoes
2 teaspoons of Sugar
3 Bay Leaves
1 teaspoon of Mexican Oregano or regular Oregano
5 tablespoons of Plant Based Sour Cream or Creme Fraiche
1 tablespoon of Plant Based Butter
Salt and Black Pepper
1. Marinate the Arley’s plant based chicken breasts in the Dijon mustard by rubbing it all over and season well with black pepper on each side. Set aside for 10 minutes.
2. Heat one tablespoon of vegetable oil in a griddle pan or frying pan to a high heat. Add the onion and whole garlic cloves and fry until lightly charred and blackened, which should take 4-5 minutes. Remove from the pan and set aside.
3. Add the can of tomatoes to a small saucepan with the 3 bay leaves and allow to simmer and reduce for 10 minutes, stirring often to prevent sticking. Once thickened and reduced, remove the bay leaves from the tomatoes and discard and then set the tomatoes aside.
4. Add the reduced tomatoes and the onions and garlic to a blender. If you have chilis in adobo, add 2-3 chilis from the can and a tablespoon of the juice to the blender. If not using chilis in adobo, use 3 slices of pickled jalapeño and a tablespoon of the pickle brine, and the rehydrated dried chillies. Blend until smooth.
5. In a frying pan, add another tablespoon of vegetable oil over a medium heat and add the marinated Arley’s plant based chicken breasts. Fry for 3 minutes on each side, moving occasionally to prevent sticking, until lightly golden.
6. Add the blended sauce to the pan and stir in the sugar, oregano, plant based sour cream or creme fraiche and plant based butter. Heat through and simmer for 2-3 minutes and then season to taste with salt and black pepper. Serve with boiled rice and sweet corn and top with more jalapeño’s for more spice.