Blog | For Those About To Cook

Chipotle Chicken Recipe

September 22, 2025 By Joe

Everyone loves Chipotle Chicken... Right? Here's our version and i promise you will love it! Perfect for tacos, salads, chicken borritos or enchiladas.

This recipe is made in no time at all and all in one pan. I talk you through each step from poaching and shredding the chicken to making the smokey, spicy sauce.

About This Chipotle Chicken Recipe

This Chipotle Chicken recipe takes everyday ingredients and transforms them into something bold and full of flavor. The chicken is gently poached until tender and easy to shred, then coated in a smoky, tangy chipotle sauce. The result is juicy, pull-apart chicken with a rich kick of heat! Perfect for serving in tacos, over rice, or piled onto warm flatbreads with your favorite toppings.

It’s quick to make and endlessly versatile. Keep it simple with just chicken and sauce, or add extras like peppers, onions, or sweetcorn to bulk it out. However you serve it, this chipotle chicken is the kind of recipe you’ll want to come back to again and again.

Ingredients

Using the freshest ingredients in this Chipotle Chicken recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Chicken breast or boneless chicken thigh
chicken broth
Onion
Garlic
Spring onion (scallions)
Chipotle Peppers in Adobo sauce (see substitutions below if needed)
vine tomatoes (quartered)
sugar
salt
fresh coriander (cilantro), finely chopped
cooking (vegetable) oil - spray oil works best for frying the quesadillas
For Serving: Sour cream, lime wedge

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Step 1: In a pan on a medium heat, add a splash of olive oil and brown your chicken breasts.

Step 2: Add ¼ cup (60ml) of chicken stock.

Lid covering pan with chicken and chicken stock

Step 3: Cover your pan with a lid and allow to poach for 10-12 minutes.

Step 4: Once cooked, shred your chicken in a bowl with forks.

blending ingredients for shredded chicken enchiladas

Step 5: In a blender or food processer, add the tomatoes, coriander, chipotle peppers, sugar, salt and spring onion (scallions). Blitz until a smooth paste. Set roughly ⅓ of the sauce to one side to layer on top of the enchiladas.

Step 6: In a pan over a med-low heat, add 1 tablespoon of oil then fry the onions until translucent (5 minutes) then stir in the garlic for a further one minute.

Step 7: Add the remaining blended chipotle paste to the onions and garlic. Then add ¼ cup of chicken broth (you can add more if it's looking dry).

Step 8: Add the shredded chicken to the pan, simmer and stir occasionally for up to 10 minutes for the flavors to develop.

How to serve Chipotle Chicken

This Chipotle Chicken recipe is incredibly versatile. Here are some ways you could use the chicken...

Tacos!!! Load up some tacos with this chipotle chicken, very similar to this Tostadas de Tinga recipe.
How about loading them into some enchiladas?
Chicken Caesar salad?
Loaded Fries? Yes please!

If you have any fun creations, be sure to tag us on Instagram and Facebook!

Substitutions

Chipotle Peppers in Adobo sauce - I think it is important to mention this ingredients in particular, as here in the UK, they can be more difficult to find. The chipotle peppers in tomato sauce can actually be substituted with more easily accessible Chipotle paste. Use 2–3 tablespoons adobo paste + ½–1 teaspoon smoked paprika (or chipotle powder if you have it).

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavors often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

For the best flavor, let the shredded chicken sit in the chipotle sauce for at least 10 minutes before serving. This gives the meat time to soak up all that smoky richness.

FAQ

Can I make this ahead of time?

Yes! Chipotle chicken keeps really well. Store it in the fridge for up to 3 days or freeze for up to 3 months. Just reheat gently with a splash of water or stock to keep it juicy.

What’s the best way to serve chipotle chicken?

It’s super versatile, use it in tacos, burritos, rice bowls, quesadillas, or even on top of nachos. It also makes a great filling for sandwiches or wraps.

Can I make it less spicy?

Absolutely. Use fewer chipotle peppers or swap half of them for roasted red peppers. You’ll still get the smoky depth without too much heat.

Flavorful Chicken Recipes

Looking for other recipes like this chipotle chicken recipe? Try these other chicken recipes full of bold flavor!:

More Mexican Flavors...

Looking for other recipes like this chipotle chicken recipe? Try these other chicken recipes full of bold flavor!:

Pairing

These are my favorite dishes to serve with Chipotle Chicken:

Recipe

Spicy Chipotle Chicken Recipe

Yield: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Make our easy Chipotle Chicken recipe in one pan. Enjoy bold flavors in tacos, burritos, or as a tasty addition to salads.

Ingredients

1lb (500g) Chicken breast or boneless chicken thigh
1 cup chicken broth
1 white Onion
3 cloves Garlic
2 Spring onion (scallions)
6-8 Chipotle Peppers in Adobo sauce (see substitutions below if needed)
3 vine tomatoes (quartered)
1 teaspoon sugar
1 teaspoon salt
bunch of fresh coriander (cilantro), finely chopped
cooking (vegetable) oil
For Serving: Sour cream, lime wedge

Instructions

In a pan on a medium heat, add a splash of oil and brown your chicken breasts.
Add ¼ cup (60ml) of chicken stock.
Cover your pan with a lid and allow to poach for 10-12 minutes.
Once cooked, shred your chicken in a bowl with forks.
In a blender or food processer, add the tomatoes, coriander, chipotle peppers, sugar, salt and spring onion (scallions). Blitz until a smooth paste. Set roughly ⅓ of the sauce to one side to layer on top of the enchiladas.
Now in a pan over a med-low heat, add 1 tablespoon of oil then fry the onions until translucent (5 minutes) then stir in the garlic for a further one minute.
Add the remaining blended chipotle paste to the onions and garlic. Then add ¼ cup of chicken broth (you can add more if it's looking dry).
Add the shredded chicken to the pan, simmer and stir occasionally for up to 10 minutes for the flavors to develop.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 144mgSodium: 1194mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 48g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Persian Lentil Soup

September 15, 2025 By Shannon

Fragrant, hearty and deeply comforting, Persian Lentil Soup is a beloved dish that beautifully blends bold flavors with everyday simplicity. This wholesome soup combines earthy green lentils with caramelized onions and warming spices like turmeric and cumin. You have to give this a try!

Persian lentil soup topped with yoghurt, parsley and spring onion

About This Persian Lentil Soup Recipe

In many Persian homes, this soup is served during colder months as a wholesome main course, a light starter or even breakfast. Fresh herbs such as parsley, mint, or coriander may be added for depth. Some regional variations also include rice or small pasta to make it even more filling. This version is so simple, green lentils cooked in vegetable stock and filled with aromatic spices. Beautifully balanced with a drizzle of yoghurt and a handful of fresh parsley to garnish! It's a meal with perfectly balanced flavors and is sure to warm your heart during these colder months.

Ingredients

Using the freshest ingredients in this Persian Lentil Soup recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

2 Cups (500g) soaked green lentils (drained)
4 Cups (1L ) Vegetable stock
2 large white onion
2 Cloves garlic
1 tablespoon Paprika
2 teaspoon Turmeric
1 teaspoon Cumin
½ Cup (100g) Tomato paste (puree)
2 tablespoon Olive oil
Spring onions, parsley and a pinch of paprika to garnish
Salt and pepper to taste

See recipe card for quantities.

Instructions

Onions caramelized and garlic added to the pot

Step 1: To a large pot, on a medium heat, add a tablespoon of olive oil and fry onions until slightly caramelized. Add your garlic and fry for a further minute.

Tomato paste and spices added to the pan

Step 2: Add another tablespoon of olive oil, your tomato paste and spices and fry until fragrant. (About 2 minutes)

Step 3: Add your vegetable stock, lentils and salt and pepper and bring to a simmer. Cover and cook for 25-30 minutes until the lentils are cooked through. Remove the lid after 10 minutes for a thicker soup.

Step 4: Garnish with a drizzle of yoghurt, spring onions and a pinch of paprika. Dig in!

Hint: Cook your onions low and slow for around 15 minutes to achieve a beautiful light caramelization.

What about the lentils?

This recipe calls for 17oz (500g) of tinned green lentils, drained. The tins are usually 17oz (500g) with the liquid and 8.5 oz (250g) when drained, so I used 2 tins. This makes the recipe as easy as possible. If you only have dried lentils, simply add 3 ½ cups (800ml) of water to 7oz (200g) of dried green lentils and allow to soak for 2 hours or overnight. Then follow the recipe as stated below.

Substitutions

Green lentils - If the only lentils you have to hand in your pantry are red lentils then these will work in this Persian Lentil Soup. Just be aware that green lentils hold their shape better and add an extra bite to your soup that red lentils just won't make.
Onions - Swap out the onions in this Persian Lentil Soup for 6 shallots. This will add a sweeter taste to the soup without having to spend time caramelizing the onions.
Herbs - Swap out the handful of parsley to garnish with fresh dill or coriander depending on your own personal taste.

Variations

Rice - Add 250g of uncooked rice to your broth to make it even more filling! Add at the same time as the lentils to cook through for 30 minutes.
Herbs - This recipe tops this Persian Lentil Soup with a generous handful of chopped parsley. When stirred together, it adds a gorgeous earthy flavor. You could use dill or coriander instead depending on your own personal taste.

Loving our soup recipes? Why not try this French Onion Soup or Leek and Potato Soup.

Equipment

This Persian Lentil Soup is so simple and can be made using one large pot! It's just that easy!

Serving Size (Serves 3)

This recipe is written to serve 3. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Top Tip

Before adding the lentils or liquid, sauté your onions in oil, then add turmeric, cumin, and paprika and let them bloom for 30–60 seconds. This wakes up the spices, releases their essential oils, and builds a rich, aromatic base that gives the Persian Lentil Soup its signature depth.

FAQ

What type of lentils should I use?

Green lentils work best in this Persian Lentil Soup, as they hold their shape well. Red lentils can be used for a creamier texture but are less traditional.

Can I use canned lentils?

Yes! Use about 17 oz (500g drained) canned lentils to replace 7 oz (200g) dried.

Can I freeze it?

Absolutely. Persian lentil soup freezes well for up to 3 months. Let it cool completely, then store in airtight containers.

Looking for other recipes like this? Try these:

Recipe

Persian Lentil Soup

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Fragrant, hearty and deeply comforting, Persian Lentil Soup is a beloved dish that beautifully blends bold flavors with everyday simplicity

Ingredients

2 Cups (500g) soaked green lentils (drained)
4 Cups (1L ) Vegetable stock
2 large white onion
2 Cloves garlic
1 tablespoon Paprika
2 teaspoon Turmeric
1 teaspoon Cumin
½ Cup (100g) Tomato paste (puree)
2 tablespoon Olive oil
Spring onions, parsley and a pinch of paprika to garnish
Salt and pepper to taste

Instructions

To a large pot, on a medium heat, add a tablespoon of olive oil and fry onions until slightly caramelized. Add your garlic and fry for a further minute.
Add another tablespoon of olive oil, your tomato paste and spices and fry until fragrant. (About 2 minutes).
Add your vegetable stock, lentils and salt and pepper and bring to a simmer. Cover and cook for 25-30 minutes until the lentils are cooked through. Remove the lid after 10 minutes for a thicker soup.
Garnish with a drizzle of yoghurt, spring onions and a pinch of paprika. Dig in!

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 10mgSodium: 567mgCarbohydrates: 51gFiber: 13gSugar: 12gProtein: 22g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Pozole Verde

September 14, 2025 By Joe

Pozole verde is a true hearty and comforting Mexican stew made with hominy and tender meat, sometimes pork and other times made with chicken like this recipe. The green Verde sauce is made using a mix of tomatillos, garlic and green chilies. For this recipe I use our homemade Salsa Verde but you can use store bought.

This soul comforting Pozole Verde is typically served with a variety of appetizing toppings. This can range from radishes, lettuce, avocado, onion and lime. I wouldn't skip this as it's what makes this dish an absolute show stopper! You will love this.

About This Pozole Verde Recipe

Lately, we’ve been diving deep into Mexican cooking, and being based in the UK, we know firsthand how tricky it can be to find some traditional ingredients locally. Luckily, we were able to order hominy and tomatillos online to make our own homemade salsa verde. We even made a big batch and whipped up some delicious Enchiladas Verdes too!

This recipe is designed to be super easy and accessible for everyone, no matter where you live. Nowadays, salsa verde is widely available in most major supermarkets and if you can’t find hominy, don’t worry, there are great substitutions you can use (see below for ideas). While this recipe uses simple, easy-to-find ingredients, we highly recommend making as much as possible fresh for the best flavor.

Ingredients

Using the freshest ingredients in this Pozole Verde recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Chicken Breast
Verde Sauce - Homemade or store bought. This is now easily available in UK stores.
Chicken Broth
Hominy
Onion
Cilantro (Coriander)
Salt & Pepper

See recipe card for quantities.

Instructions

Step 1: In a large saucepan, heat the chicken broth and add the salt, pepper, onion and coriander. Bring to a simmer.

Step 2: Add the chicken to the pan and cover. Reduce the heat and allow the chicken to poach for 15-20 minutes.

Step 3: Your chicken should be fully cooked through and poached well in teh broth.

Step 4: Remove the chicken from the broth and place into a bowl.

Step 5: Using two forks, shred your chicken well.

removing the onions from the stock for pozole verde

Step 6: Remove the onion and coriander from the broth and set the broth to one side. You will need this later.

heating the verde sauce in a separate pan

Step 7: In a clean pan, heat the verde sauce over a medium heat for 2 minutes.

Adding the hominy and shredded chicken to the salsa verde

Step 8: Stir in the shredded chicken and the hominy. Coat well.

returning the stock to the pozole verde pan with the hominy

Step 7: Now add the broth to the pan and bring to a rolling simmer. Allow at least 5-10 minutes for the flavors to develop. You can leave this for as long as 2 hours.

Step 8: Top with your favorite accompaniments. We topped ours with pickled red onion, shredded corn tortilla chips, avocado and a lime wedge. Delicious!

What about the Salsa Verde?

You can use premade Salsa Verde, it can be found in a few good food stores and you will need around 1lb 11oz (750ml). Alternatively, for a more authentic, fresh and vibrant Salsa Verde you can make it yourself. Follow this Salsa Verde recipe and you will have the perfect amount of salsa to make your Pozole Verde.

What about the tomatillos?

The Salsa Verde recipe for this Pozole Verde calls for tinned tomatillos as you cannot easily source fresh tomatillos in the UK. They can be bought online on a lot of different retailers, including Amazon. The ease with tinned tomatillos is that they are already cooked so can be blended straight away. If you're lucky enough to be able to source fresh tomatillos then I would definitely use them over tinned to get the freshest Salsa Verde possible! Simply remove the husks and the stems, add them to a baking tray and roast in the oven for 15-20 minutes at 400F/200C. Then, add them to your blender with the other ingredients.

Substitutions

Hominy - If you can’t find canned or dried hominy, try using canned chickpeas or cannellini beans as a substitute. They won’t have the exact same texture, but they’ll add a nice bite and bulk to the stew. Alternatively, check Latin or international stores for giant corn (mote), which is closer to hominy.
Chicken stock - If you're running low on good quality chicken stock then vegetable stock will work just as well!

Serving Size (Serves 4)

Storage

Top Tip

For the best flavor, let your pozole simmer gently for at least 1.5 to 2 hours. This slow cooking lets the meat become tender and allows the salsa verde to fully infuse the broth, making every spoonful rich and delicious!

FAQ

Can I use chicken thighs instead of breasts?

Yes! Thighs are more forgiving and stay juicy with longer cooking, which makes your pozole even more flavorful.

How do I know when the chicken is perfectly cooked?

The chicken is done when it easily shreds with a fork and reaches an internal temperature of 75°C (165°F). Avoid overcooking to keep it tender.

Can I make pozole verde in a slow cooker?

Definitely! Cook on low for 6-8 hours or high for 3-4 hours. Add chicken breasts later in the cooking time to prevent them from drying out.

Looking for other recipes like this? Try these:

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Recipe

Pozole Verde

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Learn how to prepare pozole verde, a delicious Mexican dish featuring a flavorful Verde sauce and tasty toppings.

Ingredients

3 large (1.5lb/650g) Chicken Breast
2 cups (500ml) Salsa Verde
6 cups (1.5L) Chicken Broth
1 tin (25oz) Hominy
1 large white Onion
handful Cilantro (Coriander)
1 teaspoon each Salt & Pepper

Instructions

In a large saucepan, heat the chicken broth and add the salt, pepper, onion and coriander. Bring to a rolling simmer.
Add the chicken to the pan and cover. Reduce the heat to med-low and allow the chicken to poach for 15-20 minutes. Your chicken should be fully cooked through. Remove the chicken from the broth and place into a bowl. Using two forks, shred your chicken well.
Remove the onion and coriander from the broth and set the broth to one side. You will need this later.
In a clean pan, heat the verde sauce over a medium heat for 2 minutes. Stir in the shredded chicken and the hominy. Coat well.
Now add the broth to the pan and bring to a rolling simmer. Allow at least 5-10 minutes for the flavors to develop. You can leave this for as long as 2 hours
Top with your favorite accompaniments. We topped ours with pickled red onion, shredded corn tortilla chips, avocado and a lime wedge. Delicious!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 484Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 152mgSodium: 3252mgCarbohydrates: 37gFiber: 7gSugar: 10gProtein: 60g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Chicken Shawarma Loaded Fries

August 29, 2025 By Joe

Crispy, golden fries loaded with juicy, spiced chicken shawarma. The perfect comfort food.

These chicken loaded fries are packed with bold Middle Eastern flavors, topped with classic kebab shop white and red sauces and finished with fresh coriander. A true take out treat and impossible to resist.

About This Chicken Shawarma Loaded Fries Recipe

This recipe uses your favorite store-bought fries (I don’t use homemade, so they stay extra crispy) piled high with juicy chicken shawarma. The recipe below shows you exactly how to prepare the chicken thighs and cook them to perfection.

Once cooked, the chicken is loaded onto the fries and finished with classic homemade red and white kebab shop sauces. It’s the perfect weekend sharer to enjoy with friends and guaranteed to impress.

Ingredients

Using the freshest ingredients in this chicken shawarma loaded Fries recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Boneless chicken thighs
French fries
Olive Oil
Greek yoghurt
Garlic paste
Hot pepper paste (optional or add 1tsp chili powder)
Ground cumin
Lemon juice
Ground coriander
Allspice
Smoked paprika
Turmeric
Vegetable oil
White kebab sauce (see in post for recipe)
Red kebab sauce (see in post for recipe)
Finely chopped coriander

See recipe card for quantities.

Instructions

making the marinade for shawarma loaded fries

Step 1: Mix the ground spices, yoghurt, lemon juice, olive oil and hot pepper paste in a large mixing bowl.

Step 2: Place the chicken in the bowl with the marinade and coat well. Leave to marinade for up 3 hours. If you'd prefer to leave it longer, skip adding the lemon juice until time for cooking.

Step 3: Heat a pan with vegetable oil over a medium heat and cook the chicken for 5 minutes on each side (or until the chicken is cooked through).

cooking the fries for chicken loaded fries

Step 4: Meanwhile, cook your fries your preferred way as per the packaging instructions or until golden and crisp. We used an air fryer but you can oven bake or deep fat fry.

Step 5: Once the chicken is charred well on each side and cooked through, take off the heat.

Step 6: Thinly shred your chicken using a sharp knife.

Step 7: Plate up the fries and top with the chicken shawarma.

Step 8: Finish off with a hearty portion of white kebab sauce before adding a layer of red (they look better this way). Sprinkle over some chopped coriander and enjoy!

Substitutions

Chicken - Switch the chicken thighs for lamb, beef or even halloumi for a vegetarian option. Marinating is the same but the cooking process will be different for tender beef and lamb. Go for flank steak, skirt steak or sirloin tip for beef. For lamb, try a boneless leg of lamb or lamb shoulder (trimmed and sliced thinly)
Fries - Use sweet potato fries, wedges or even tortilla chips for a twist.
Sauce - Swap the red and white kebab sauces for garlic mayo, sriracha mayo or tzatziki to change up the flavour.

Variations

Spicy - Add extra chilli flakes or fresh red chillies to the marinade and drizzle with sriracha or harissa for a fiery kick.
Cheesy - Melt mozzarella or cheddar over the fries before topping with chicken.

If you love loaded potatoes, you might like to try these Smashed Potatoes or this Patatas Bravas recipe.

Equipment

Other than a non-stick frying pan and spatula for the chicken, you’ll just need your preferred method for cooking the fries. These can be oven-baked, deep-fried, or air-fried. We used an air fryer for this recipe and they came out perfectly crispy!

What about the sauce?

I loaded my loaded chicken shawarma fries with both a red and white kebab sauce you can make very easily by following the instructions below. You could also try Chipotle Mayo, or Pico-de-gallo for a Mexican twist!

White Kebab Sauce

230g (1 cup) Greek yoghurt
230g (1 cup) mayonnaise
½ teaspoon black pepper
4 garlic cloves, minced
1 teaspoon dried dill (optional)
1 teaspoon dried parsley (optional)
Juice of one lemon
Salt to taste

Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required.

Red Kebab Sauce

3 red bird’s eye chillies
400g tinned (1 canned) chopped tomatoes
3 – 4 garlic cloves, crushed
1 tablespoon tomato paste
½ teaspoon black pepper
Juice of one lemon or 1 tablespoon white vinegar
Salt to taste

Place all of the ingredient up to and including the lemon juice/vinegar in a blender and blend until smooth. Taste it and add salt to taste. Store in the fridge in an air-tight jar or squeeze bottle until needed.

Serving Size (Serves 4)

This recipe is written to serve 4. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding a handful extra fries and an extra piece of chicken. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your chicken shawarma to cool completely, then store in an airtight container for up to 3 days. Flavors often develop even more after a night in the fridge. Only cook the fries fresh at the time of serving.
Freezer: Portion and freeze the chicken shawarma for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

You can purchase ready-made red and white kebab sauces from the store, but making your own is definitely worth it. It’s quick, easy, and adds a fresh, homemade touch that takes your loaded fries to the next level!

FAQ

Can I make the chicken shawarma ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance for maximum flavor. Be sure to leave out the lemon juice if marinating for more than 3 hours. Once cooked, it reheats well in a hot pan or air fryer.

What fries work best for loaded fries?

Skinny Fries, straight-cut or crinkle-cut fries work best because they hold the toppings well, but you can also use sweet potato fries, wedges, or even curly fries.

How do I keep the fries from going soggy?

Make sure the fries are extra crispy before adding toppings. Cooking them in an air fryer or deep fryer helps and always layer the chicken and sauces right before serving.

Looking for other recipes like this? Try these:

Recipe

Chicken Shawarma Loaded Fries

Yield: 4

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

1lb (500g) Boneless chicken thighs
2lb (900g) french fries
1 tablespoon greek yoghurt
1 tablespoon garlic paste
1 tablespoon hot pepper paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon allspice
1 teaspoon smoked paprika
½ teaspoon turmeric
1 tablespoon lemon juice
Pinch of salt & pepper
1 tablespoon olive oil
vegetable oil
5 tablespoon white kebab sauce (see notes for recipe)
3 tablespoon red kebab sauce (see notes for recipe)
small handful finely chopped coriander

Instructions

Start by preparing the white and red kebab sauce. It's so easy. Simply mix the ingredients together in a bowl (see notes for recipe)
For the shawarma, Mix the ground spices, salt & pepper, yoghurt, lemon juice, olive oil and hot pepper paste in a large mixing bowl. Place the chicken in the bowl with the marinade and coat well. Leave to marinade for up 3 hours. If you'd prefer to leave it longer, skip adding the lemon juice until time for cooking.
Cook your fries your preferred way as per the packaging instructions or until golden and crisp. We used an air fryer but you can oven bake or deep fat fry.
Heat a pan with vegetable oil over a medium heat and cook the chicken for 5 minutes on each side (or until the chicken is cooked through). Once the chicken is charred well on each side and cooked through, transfer to a chopping board and thinly shred your chicken using a sharp knife.
Plate up the fries and top with the chicken shawarma. Finish off with a hearty portion of white kebab sauce before adding a layer of red (they look better this way). Sprinkle over some chopped coriander and enjoy!

Notes

White Kebab Sauce

230g (1 cup) Greek yoghurt, 230g (1 cup) mayonnaise, ½ teaspoon black pepper, 4 garlic cloves - minced, 1 teaspoon dried dill (optional, )1 teaspoon dried parsley (optional), Juice of one lemon, Salt to taste

Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required.

Red Kebab Sauce

3 red bird’s eye chillies,400g tinned (canned) chopped tomatoes, 3 – 4 garlic cloves, crushed, 1 tablespoon tomato paste, ½ teaspoon black pepper, Juice of one lemon or 1 tablespoon white vinegar, Salt to taste

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1097Total Fat: 56gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 166mgSodium: 1473mgCarbohydrates: 107gFiber: 11gSugar: 7gProtein: 43g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Shredded (Chipotle) Chicken Enchiladas

August 25, 2025 By Joe

Smoky, cheesy and just the right amount of spicy! These Shredded Chicken Enchiladas are the ultimate comfort food.

They’re quick to put together, easy to make your own and perfect for a busy weeknight dinner or a casual weekend treat. Serve them with your favorite dip such as Guacamole, Pico de Gallo, Salsa de Aguacate or Chipotle Mayo

About This Shredded Chicken Enchiladas Recipe

This Shredded Chicken Enchiladas recipe takes simple ingredients and turns them into something delicious. The chicken is first poached until juicy and ready to pull apart, then tossed in a smoky chipotle sauce. The chicken is filled into soft flour tortillas with plenty of sharp cheddar (or your favorite melting cheese). As the enchiladas cook, the tortillas turn golden and crisp on the outside while the cheese melts into the chicken on the inside. The ultimate comfort food.

They’re quick to make and extremely versatile. You can keep them simple with chicken and cheese or load them up with extras like peppers, onions, or sweetcorn. Have fun with this recipe and make it your own.

Ingredients

Using the freshest ingredients in this Shredded Chicken Enchiladas recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Flour tortillas
Chicken breast or boneless chicken thigh
Chicken broth
Onion
Garlic
Spring onion (scallions)
Chipotle Peppers in Adobo sauce (see substitutions below if needed)
Vine tomatoes
Sugar
Salt
Bunch of fresh coriander (cilantro), finely chopped
Cooking (vegetable) oil
Sharp cheddar cheese
For Serving: Sour cream, lime wedge

See recipe card for quantities.

Instructions

Step 1: (pre-heat oven to 350F/180C) In a pan on a medium heat, add a splash of olive oil and brown your chicken breasts.

Step 2: Add ¼ cup (60ml) of chicken chicken.

Step 3: Cover your pan with a lid and allow to poach for 10-12 minutes.

Step 4: Once cooked, shred your chicken in a bowl with forks.

Step 5: In a blender or food processer, add the tomatoes, coriander, chipotle peppers, sugar, salt and spring onion (scallions). Blitz until a smooth paste. Set roughly ⅓ of the sauce to one side to layer on top of the enchiladas.

Step 6: In a pan over a med-low heat, add 1 tablespoon of oil then fry the onions until translucent (5 minutes) then stir in the garlic for a further one minute

Step 7: Add the remaining blended chipotle paste to the onions and garlic. Then add ¼ cup of chicken broth (you can add more if it's looking dry).

Step 8: Add the shredded chicken to the pan, simmer and stir occasionally for up to 10 minutes for the flavors to develop.

Step 9: Load one flour tortilla at a time with the chipotle chicken and top with sharp cheddar cheese and chopped coriander. Roll each tortilla, turning in the sides first into a wrapped enchilada

cooked and ready to eat shredded chicken enchiladas

Step 10: In a greased baking dish, place the enchiladas and top with the remaining chipotle sauce and cheese. Bake for 20 minutes, serve and enjoy!

Substitutions

Chipotle Peppers in Adobo sauce - I think it is important to mention this ingredients in particular, as here in the UK, they can be more difficult to find. The chipotle peppers in tomato sauce can actually be substituted with more easily accessible Chipotle paste. Use 2–3 tablespoons adobo paste + ½–1 teaspoon smoked paprika (or chipotle powder if you have it).

Variations

Deluxe - To make your shredded chicken enchiladas deluxe, load them up with extras like sautéed peppers, onions, or sweetcorn, and use a mix of cheeses for extra melt and flavor. Serve them with Guacamole.
Kid friendly - To make shredded (chipotle) chicken enchiladas kid-friendly, use just a small amount of chipotle sauce for smoky flavor without too much heat, or swap it for mild paprika. You can also add extra cheese and sneak in some finely chopped veggies like peppers or sweetcorn for a gentler, more balanced filling. Serve with cooling dips like sour cream or guacamole to soften the spice.

Can I cook the enchiladas in the air fryer?

Absolutely! Most of the time i do just that. 5-10 minutes on 200C/400F should do just fine but watch them.

In fact, you can actually cook most of the chipotle chicken in the air fryer, all but the poaching of the chicken. If you're interested, check out how Dan prepares this Chicken Tikka Masala in the air fryer for the process of sautéing onions and more.

Equipment

The only must have equipment you will need is a baking dish wide enough to fit the enchiladas without squishing them.

Serving Size (Serves 4)

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

I recommend storing the filling (chicken and cheese) separately if you can for best results when reheated. Then, simply heat them back up and load into your flour tortillas.

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Toast your tortillas briefly in a dry pan before rolling. It stops them from going soggy and adds a subtle smoky flavour that pairs perfectly with the chipotle chicken.

FAQ

Can I make them ahead of time?

Yes! Cook the chicken filling in advance, then assemble and cook the enchiladas just before serving for the best crispness.

What cheese works best?

Sharp cheddar, Monterey Jack, or a blend of both melt beautifully and pair well with the smoky chipotle flavor.

Can I make them less spicy for kids?

Yes! Use just a small amount of chipotle sauce or replace it with mild paprika, and serve with cooling dips like sour cream or guacamole to balance the heat.

Looking for other Mexican recipes like this? Try these:

See more Mexican →

Pairing

These are my favorite dishes to serve with Chipotle Chicken Quesadillas:

Recipe

Shredded (Chipotle) Chicken Enchiladas

Yield: 4

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 5 minutes

Enjoy the delicious flavors of Chipotle chicken enchilada for a quick and comforting weeknight dinner or a weekend treat.

Ingredients

4 Flour Tortillas
1lb (500g) Chicken breast or boneless chicken thigh
1 cup chicken broth
1 white Onion
3 cloves Garlic
2 Spring onion (scallions)
Chipotle Peppers in Adobo sauce (see substitutions below if needed)
3 vine tomatoes (quartered)
1 teaspoon sugar
1 teaspoon salt
bunch of fresh coriander (cilantro), finely chopped
1 tablespoon cooking (vegetable) oil
For Serving: Sour cream, lime wedge

Instructions

(pre-heat oven to 350F/180C)
In a pan on a medium heat, add a splash of olive oil and brown your chicken breasts. Add
¼ cup (60ml) of chicken chicken. Cover your pan with a lid and allow to poach
for 10-12 minutes. Once cooked, shred your chicken in a bowl
with forks.
In a blender or food processer, add the tomatoes, coriander, chipotle peppers, sugar, salt and spring onion
(scallions). Blitz until a smooth paste. Set roughly ⅓ of the sauce to one side to layer on top of the enchiladas.
In a pan over a med-low heat, add 1 tablespoon of oil then fry the onions until translucent (5 minutes) then stir
in the garlic for a further one minuteAdd the remaining blended chipotle paste to the onions and garlic. Then add ¼ cup of chicken broth (you can add more if it's looking dry).
Add the shredded chicken to the pan, simmer and stir occasionally for up to 10 minutes for the flavors to develop. Load one flour tortilla at a time with the chipotle chicken and top with sharp cheddar cheese and chopped coriander. Roll each tortilla, turning in the sides first into a wrapped enchiladaIn
a greased baking dish, place the enchiladas and top with the remaining chipotle
sauce and cheese.
Bake for 20 minutes, serve and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 468Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 143mgSodium: 1229mgCarbohydrates: 38gFiber: 4gSugar: 6gProtein: 52g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Coconut and Lime Crispy Chicken

August 18, 2025 By Shannon

Crispy, bright and zesty! This Coconut and Lime Crispy Chicken is deliciously fresh, so flavorful yet simple to make and can be cooked all in one pot! You have to give this recipe a go, it'll quickly become a household favorite.

Coconut and lime crispy chicken topped with lime wedges, chilli and spring onion

About this recipe:

Succulent chicken thighs with golden, crispy skin are infused with the bright flavors of coconut and lime for a light yet satisfying summer dish. Using just one pot, you can create the perfect crisp on your chicken skin and cook up a gorgeous coconut lime curry, saving you time and reducing the washing up!

Ingredients

See recipe card for quantities.

Skin on chicken thighs
Olive oil
vegetable oil
White onion
Garlic and ginger paste
Paprika
Chicken stock
Red chilli
Soy sauce
Fish sauce
Coconut milk
Lime zest
Coriander
Salt
To garnish:
Lime
Spring onion
Coriander

See recipe card for quantities.

Step by step photographs:

Chicken thighs coated in paprika and salt

Step 1: Coat your chicken thighs in paprika, salt and 1tbsp of olive oil.

Step 2: To a large pot, on a medium-high heat, add a splash of vegetable oil and fry the chicken thighs skin side down for 10 minutes or until the skin is crispy. Flip the thighs over and fry for a further 5 minutes. Set to one side for later.

Step 3: Add your diced onion and red chilli and fry until the onions are translucent.

Garlic and ginger paste added to the pan

Step 4: Add your garlic and ginger paste and fry for another minute, until fragrant.

Step 5: Next, add your chicken stock, coconut milk, soy sauce, fish sauce and lime juice.

Lime zest and coriander added to the curry

Step 6: Then, add your lime zest and chopped coriander. Bring to a gentle simmer and allow the sauce to thicken to your desired consistency (around 10 minutes).

Crispy chicken added to the coconut broth

Step 7: Return your chicken to the pan and bake in the oven for 20 minutes at 400F (200C) or allow to simmer in the pan on a medium heat.

Finished coconut and lime crispy chicken topped with lime wedges, chilli and spring onion

Step 8: Serve with rice and top with your spring onion, chopped chillies and coriander.

What can I serve this with?

Rice - Soak up all the gorgeous coconut broth with this easy basmati rice recipe! Or compliment the Southeast Asian flavors with this sticky rice recipe.
Flatbreads - Mop up every last bit of the coconut broth with these 3 ingredient flat breads.

Do I have to finish the cooking in the oven?

Not at all! I used an oven safe pot to cook my coconut lime crispy chicken and finished off the cooking process in the oven. I prefer this method as it makes the chicken skin extra crispy while the chicken finishes cooking. However, if you don't have an oven proof pan or simply don't want to turn your oven on then simply follow the steps above and simmer on a medium heat for 20 minutes when you return your chicken.

How many does this recipe serve?

For this recipe, I used 6 large bone-in, skin-on chicken thighs. This amount yielded 4 portions in total served along side a healthy portion of easy basmati rice. You can scale up this recipe if you're hosting more people or half the ingredients to serve 2.

Variations

Spicy - If you're after a spicy broth for your crispy chicken, simply add an extra diced chilli along with your diced onion. You can even add a splash of chilli oil to your broth when adding your soy and fish sauce.
Sweet & Fruity - If fresh, sweet flavors is what you're looking to add to this curry then a splash of mango or pineapple juice will brighten up this Coconut Lime Crispy Chicken.

Equipment

This Coconut Lime Crispy Chicken is so simple to make and it only requires one large pot to cook it in. If you would like to finish off cooking your chicken in the oven, then make sure your pot is oven safe.

Storage

Refrigeration - Allow to cool completely. Transfer to an airtight container and store in the fridge for up to 3 days. To reheat, for best results, add to an oven proof dish with the chicken skin visible and heat through for 15 minutes at 400F (200C). This will allow the skin to regain some off its crispiness.

Top Tip

When frying your chicken thighs to get that crispy skin, make sure you're frying on a high heat and don't move the chicken around the pan! Allow the skin to crisp and caramelise to the bottom of the pan.

FAQ

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier and handle high heat better. If using breast, be careful not to overcook, as it can dry out. Try finding skin on chicken breast to best replicate this Coconut Lime Crispy Chicken recipe.

How do I keep the skin crispy when reheating?

Avoid microwaving. Reheat in a preheated oven or air fryer at 400F (200C) until hot. Adding a fresh squeeze of lime after reheating brightens the flavor.

Looking for other curries? Try these:

Pairing

These are my favorite dishes to serve with Coconut Lime Crispy Chicken:

Recipe

Coconut Lime Crispy Chicken

Yield: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Crispy, bright and zesty! This Coconut Lime Crispy Chicken is deliciously fresh, so flavorful and can be cooked all in one pot.

Ingredients

6 Skin on chicken thighs
1 tablespoon olive oil
1 tablespoon vegetable oil
½ tablespoon paprika
2 teaspoon salt
1 white onion, diced
1 red chilli, diced
100ml chicken stock
½ tablespoon garlic paste
½ tablespoon ginger paste
1 tin (400 ml) coconut milk
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 lime, juice and zest
1 handful coriander, chopped
To Garnish:
2 Spring onions, sliced
1 red chilli, sliced
Lime, sliced
3 sprigs coriander, chopped

Instructions

Coat your chicken thighs in paprika, salt and 1tbsp olive oil.
To a large pot, on a medium-high heat, add a splash of vegetableoil and fry the chicken thighs skin side down for 10 minutes or until the skin is crispy. Flip the thighs over and fry for a further 5 minutes. Set to one side for later.
Add your diced onion and red chilli and fry until the onions are translucent.
Add your garlic and ginger paste and fry for another minute, until fragrant.
Next, add your chicken stock, coconut milk, soy sauce, fish sauce and lime juice.
Then, add your lime zest and chopped coriander. Bring to a gentle simmer and allow the sauce to thicken to your desired consistency (around 10 minutes).
Return your chicken to the pan and bake in the oven for 20 minutes at 400F (200C) or allow to simmer in the pan on a medium heat.
Serve with rice and top with your spring onion, lime slices, chopped chillies and coriander.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 823Total Fat: 48gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 306mgSodium: 3277mgCarbohydrates: 34gFiber: 4gSugar: 9gProtein: 71g

Paella Mixta

August 13, 2025 By Dan

This Paella Mixta is one of those dishes that catches your eye. It could not be more Spain in a pan! Extremely colourful and deeply aromatic. You’re in for an absolute treat with this recipe.

A complete mixture of land and sea, this Paella Mixta is an absolute show stopper and a glorious free for all. Perfect for weekend get togethers!

About This Recipe

Paella Mixta consists of juicy chicken thighs and smoky chorizo with prawns, mussels and squid - a perfect combination of land and sea. All cooked together in a wide paella pan with onions, garlic and tomatoes, then scented with saffron and smoked paprika.

The dish is cooked in a wide surfaced paella pan which I believe is an absolute must have; the rice cooks in a thin layer so the liquid can evaporate evenly. If you do not have a Paella pan, use the widest, flattest skillet you own.

Heat is the other critical factor. Traditional paella is cooked over an open flame, gas burner rings, wood fire, or even a paellero tripod burner. It’s about control, not power and I show you how to do that here in this post.

Ingredients

See recipe card for quantities.

Unsalted chicken stock
Saffron
Olive oil
Baby squid, cleaned and cut into rings
Spanish chorizo, roughly chopped
Chicken thighs, cut into thirds
Roma (vine) tomatoes
Medium onions, finely chopped
Red bell pepper, seeded, cored and finely chopped
Yellow bell pepper, seeded, cored and finely chopped
Garlic cloves, minced
Green beans, roughly chopped
Sweet or smoked paprika
Bomba or arborio rice
Muscles, cleaned
Live baby clams, cleaned
Whole prawns

Step by step photographs…

Squid added to the paella pan and fried until charred

Step 1: To a medium paella pan, add a tablespoon of your oil and sear your squid. This can take between 1-2 minutes. Be careful not to overcook your squid.

Chicken and chorizo added to the pan until browned

Step 2: Remove your squid and set to one side for later. Add the chorizo and fry for a minute to release some oil. Next, add the chicken and fry until both are slightly charred.

Step 3: When you have the perfect char on your chicken and chorizo, push it to one side of the pan and add the remaining oil. Next, add your onion and bell peppers and fry for 5 minutes until softened.

Garlic, green beans and tomatoes added to the pan.

Step 4: Then, add your garlic, green beans and tomatoes. Cook for about 5 minutes.

Mixed paella with paprika and saffron added

Step 5: Give it a good mix. Add the saffron and paprika and stir again.

Step 6: Next add the rice down the centre of the pan (to be traditional).

Rice mixed into the chicken and vegetables

Step 7: Give it a good mix and toast for 3 minutes.

Step 8: Next, add the stock and simmer for 15 minutes. Do not stir, allow the paella to simmer (see top tips). If it starts to look a bit dry and you try a few grains of rice and they’re not cooked then add a splash more water.

Step 9: After 15 minutes add your mussels to the pan. Add the clams and push them into the sauce. Make sure your mussels and clams are closed before adding them to the pan.

Prawns, mussels and squid added to the pan

Step 10: Add your cooked prawns and squid.

Pan covered with foil and allowed to steam cook

Step 11: Cover with foil, remove from the heat and let it sit, covered for 10 minutes.

Step 12: Remove the foil and add your parsley and lemon. Season with salt and pepper to taste.

Is Paella Mixta authentic?

Paella mixta isn’t considered traditional because it blends two distinct paella traditions that, in Spain, were originally kept separate:

Paella Valenciana – the original paella from Valencia, made with meats (traditionally chicken, rabbit, and sometimes snails) plus beans and seasonal vegetables, but no seafood.
Paella de marisco – seafood paella, made with only seafood (prawns, mussels, squid, etc.) and no land meats.

Historically, paella came from inland Valencia, where seafood was scarce, so meat and vegetables were the norm. Coastal towns developed seafood versions later.
Paella mixta — combining both — is largely a modern, tourist-friendly invention that became popular in restaurants catering to visitors who wanted “the best of both worlds.”

Essential Equipment

A paella pan, or paellera, is essential for cooking paella mixta properly. Its wide, shallow design ensures:

Even rice cooking
Efficient evaporation of liquid

Choose a pan sized for the number of servings. A 38–40 cm pan is perfect for 4–6 people.

Heat Source Options:

Stovetop (use your largest burner and rotate the pan if needed).

Gas burner or paella burner for even heat.

Charcoal or wood fire for traditional flavor and ambiance.

Storing and Reheating Leftovers

Storage

Fridge: Transfer leftovers to an airtight container. Store for up to 3 days.
Freezer: You can freeze paella mixta, though the rice texture will soften slightly. Store for up to 2 months.

Reheating

Oven: Reheat at 180°C (350°F) covered for 10–15 minutes.

Best method: Heat a nonstick skillet with a touch of olive oil and fry the rice to restore some crispness.

Microwave: Add a tablespoon of water, cover loosely, and microwave until hot.

Top Tip

Flash fry the squid: If you fry the squid too long, it will become chewy and tough. I recommend frying it at the beginning for no longer than a minute. Transfer to a plate and add it back to the paella mixta at the end to heat through.

FAQ

Can you make Paella Mixta without a paella pan?

Yes, though a traditional paella pan is ideal due to its wide, shallow shape, you can still make a great Paella Mixta in a large nonstick or stainless steel skillet. Choose the widest pan you own, so the rice spreads out in a thin layer — this promotes even cooking.

How do you cook the rice for the perfect texture?

The key to perfect paella mixta rice lies in using the right variety and not stirring during cooking. Use short-grain rice like Bomba, Calasparra, or Arborio, which absorb liquid evenly and retain some bite. Maintain a rice-to-broth ratio of 1:3, and cook uncovered over a steady simmer for 18–20 minutes. Once the liquid is absorbed, rest the dish off heat for 5 minutes under a cloth or lid. This lets the steam finish cooking the rice evenly.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Paella Mixta:

Recipe

Paella Mixta

Yield: 6

This Paella Mixta is one of those dishes that catches your eye. It could not be more Spain in a pan! Extremely colourful and deeply aromatic.

Ingredients

6 cups (1.5 litres) unsalted chicken stock
1 teaspoon saffron
⅓ cup (85ml) olive oil
4 baby squid, cleaned and cut into rings
1lb (450g) Spanish chorizo, roughly chopped
1.1lbs (500g) chicken thighs, cut into thirds
2 medium onions, finely chopped
1 red bell pepper, seeded, cored and finely chopped
1 yellow bell pepper, seeded, cored and finely chopped
8 garlic cloves, minced
1 cup green beans, roughly chopped
1 tablespoon sweet or smoked paprika
2 cups Bomba or arborio rice
15 live muscles, cleaned
30 live baby clams, cleaned
15 large whole prawns

Instructions

To a medium paella pan, add a tablespoon of your oil and sear your squid. This can take between 1-2 minutes. Be careful not to overcook your squid.
Remove your squid and set to one side for later.
Add the chorizo and fry for a minute to release some oil. Next, add the chicken and fry until both are slightly charred.
When you have the perfect char on your chicken and chorizo, push it to one side of the pan and add the remaining oil.
Next, add your onion and bell peppers and fry for 5 minutes until softened.
Then, add your garlic, green beans and tomatoes. Cook for about 5 minutes. Give it a good mix.
Add the saffron and paprika and stir again.
Next add the rice down the centre of the pan (to be traditional). Give it a good mix and toast for 3 minutes.
Next, add the stock and simmer for 15 minutes. Do not stir, allow the paella to simmer (see FAQ's). If it starts to look a bit dry and you try a few grains of rice and they’re not cooked then add a splash more water.
After 15 minutes add your mussels to the pan. Add the clams and push them into the sauce. Make sure your mussels and clams are closed before adding them to the pan.
Add your cooked prawns and squid. Cover with foil, remove from the heat and let it sit, covered for 10 minutes.
Remove the foil and add your parsley and lemon. Season with salt and pepper to taste.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 459Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 189mgSodium: 2832mgCarbohydrates: 30gFiber: 1gSugar: 4gProtein: 63g

Chorizo Al Vino

August 11, 2025 By Joe

Rich, spicy and oh so moreish! This dish is utterly irresistible and perfect for sharing at your next tapas evening. Bring the flavor of Spain right to your table with this delicious Chorizo Al Vino recipe!

Chorizo in red wine served in a tapas dish

About this recipe:

Chorizo al Vino is a beloved Spanish tapas dish that showcases the rich flavors of smoky chorizo sausage, gently cooked in red wine. This simple and indulgent dish highlights the smoky chorizo, while the wine adds depth along with the subtle sweetness of honey. Traditionally served warm and paired with crusty bread, it’s perfect for sharing over a cold beer or a chilled rioja. A true taste of Spain’s tapas culture, Chorizo al Vino is all about celebrating quality ingredients and straightforward, comforting cooking.

Ingredients

See recipe card for quantities.

Spanish Chorizo
Red wine
Red onion diced
Garlic cloves finely chopped
Honey
Olive oil

Step by step photographs:

Step 1: To a cold pan, add your chorizo and fry on a medium-high heat until browned all over.

Step 2: Remove your browned chorizo and sauté your onion in the chorizo oil until translucent. Then, add your garlic and fry for a further minute.

Step 3: Return your chorizo to the pan. Add your honey and red wine and mix well.

Step 4: Cover and cook for 5-10 minutes until the sauce creates a glaze over the chorizo.

Serving as Tapas

Bring a Little Bit of Spain to Your Table
Maybe you’ve just come back from a trip to Spain, memories of the sun still on your skin, late evenings filled with laughter and that one bar where the meatballs were just perfect. You’re thinking back to how much fun you had, and wondering… could you recreate that feeling at home? The answer is absolutely yes and that’s exactly what we did.

We hired a place with a kitchen in Nerja, Spain, and cooked up a feast of six different tapas dishes for our family. These Chorizo Al Vino were an absolute treat and disappeared from the table in seconds! Each recipe we cooked were designed to serve six as tapas, making it easy to share, enjoy, and relive those relaxed, joy-filled moments right in your own kitchen.

Substitutions

Wine - If you find red wine sauces slightly too rich, why not try a white wine instead. You can even leave the alcohol out completely and add two tablespoons of balsamic vinegar to your honey.
Chorizo - For a milder flavor, use a paprika smoked sausage to substitute the chorizo. The depth of flavor won't be as vibrant but you will still have an irresistible dish!

Equipment

The only unique piece of equipment I suggest you have for your perfect tapas night is some tapas dishes. I purchased mine while travelling through Spain and created a unique collection but they can easily be purchased online!

Storage

Refrigeration - Allow your Chorizo Al Vino to cool completely. Transfer to an airtight container and keep in the fridge for up to 3 days. Gently reheat over the stove until hot when you want to serve it again.

Top Tip

Start by cooking your chorizo in a cold pan. This will allow some of the fat to render out and create a delightfully crispy chorizo.

FAQ

What kind of wine works best?

A dry Spanish red like Rioja or Tempranillo works beautifully, but any full-bodied dry red will do.

What can I serve this with?

Chorizo Al Vino is the perfect addition to many other tapas dishes. Why not pair with Patatas Bravas or Albondigas (Spanish Meatballs). If you're having it as a side dish, simply serve with crusty bread to mop up the delicious sauce.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chorizo Al Vino:

Recipe

Chorizo Al Vino

Yield: 1

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

3 cups (500g) Spanish Chorizo
½ cup (100ml) Red wine
1 Red onion diced
3-4 Garlic cloves finely chopped
1 tablespoon honey
1 tablespoon olive oil

Instructions

To a cold pan, add your chorizo and fry on a medium-high heat until browned all over.
Remove your browned chorizo and sauté your onion in the chorizo oil until translucent. Then, add your garlic and fry for a further minute.
Return your chorizo to the pan. Add your honey and red wine and mix well.
Cover and cook for 5-10 minutes until the sauce creates a glaze over the chorizo.

Patatas Bravas

August 11, 2025 By Shannon

Golden, crispy and fluffy, paired with a spicy tomato sauce! These Patatas Bravas are unbelievably moreish and are the perfect addition to your tapas night. You have to give these a try!

Patatas bravas served with a spicy tomato sauce

About this recipe:

Golden, crispy cubes of potato, fluffy on the inside and just the right amount of crunch on the outside, smothered in a bold, smoky tomato sauce and finished with a drizzle of creamy aioli. Patatas bravas is the ultimate Spanish tapas classic — simple, rustic and perfect for sharing. Every bite balances the comfort of roast potatoes with a kick of paprika and chilli, making it as perfect with a glass of wine in a Spanish bar as it is on your own kitchen table.

Ingredients

See recipe card for quantities.

For the potatoes:
Potatoes
Olive oil
Rosemary
Salt and pepper
For the sauce:
Olive oil
Shallots finely chopped
Garlic finely chopped
Tinned tomatoes
Red wine
Paprika
Chilli powder
Handful of chopped fresh parsley
Aioli (optional)

Step by step photographs:

Step 1: Wash and dice your potatoes into 2-3 cm chunks (they should be the prefect size for a tooth pick). Cover with olive oil, salt and pepper and your rosemary.

Potatoes roasted in the oven with spices

Step 2: Transfer your potatoes to a baking tray and bake in the oven at 350 F (180 C) for 35-40 minutes.

Step 3: Meanwhile, in a pan on a medium heat, sauté your shallots and garlic in olive oil until softened.

Step 4: When softened, add your paprika and chilli powder and fry for a further minute until fragrant.

Tinned tomatoes added for the spicy sauce

Step 5: Add your tinned tomatoes and red wine and simmer for 5-10 minutes.

Spicy tomato sauce for patatas bravas in a blender

Step 6: Transfer your sauce to a blender.

Spicy tomato sauce in a bowl ready to serve with patatas bravas

Step 7: Blend to your desired consistency or until smooth.

Step 8: Plate up your crispy potatoes, drizzle over your spicy tomato sauce and some aioli. Finish with a sprinkle of parsley.

What kind of potatoes should I use?

Starchy potatoes are best in order to achieve a golden, crispy outside and fluffy inside. Maris Piper or Russet Potatoes are perfect for Patatas Bravas. You can even use diced baby potatoes for ease.

Serving as Tapas

We hired a place with a kitchen in Nerja, Spain, and cooked up a feast of six different tapas dishes for our family. These Patatas Bravas were the perfect accompaniment to each and every meaty tapas dish. Every tapas recipe we've cooked are designed to serve six people, making it easy to share, enjoy, and relive those relaxed, joy-filled moments right in your own kitchen.

Variations

This recipe shows you how to make authentic Patatas Bravas, however there are a couple of ways you can switch up this recipe to make it your own. Here are a few ideas:

Sauces - Instead of drizzling over aioli to finish the dish, why not drizzle this spicy chipotle mayo for an extra kick of heat?
Potatoes - I used the oven to make these potatoes as crispy as possible but you could always use an air fryer instead. Add your oiled and seasoned potatoes to your air fryer at 400 F (200 C) for 15 - 20 minutes, shaking occasionally to get an even crisp.

Equipment

To achieve the perfectly smooth tomato sauce that you'll find on your Patatas Bravas at any Spanish tapas restaurant you will need a blender. Alternatively, you could skip this step and have a chunkier sauce, its all up to you!

Storage

Refrigeration - Allow your patatas bravas to cool completely. Try to store the potatoes and the sauce separately to avoid sogginess when reheating. Add to an airtight container and store in the fridge for up to 3 days. To reheat, add your potatoes to a baking tray and heat at 350 F (180 C) for 5 - 10 minutes and gently heat the sauce in a pan until hot.

Top Tip

Try not to overcrowd your baking tray or air fryer when baking the potatoes. If your tray is too overcrowded you won't achieve that perfect golden crisp! Bake your potatoes in batches if needed!

FAQ

Can I leave the potato skins on?

Yes! That's exactly what we have done with these patatas bravas. Give your potatoes a good wash first to remove any dirt or grit, then dice them with the skin on!

Can I prepare these ahead of time?

Of course! If you're making a delicious selection of tapas and want to plan ahead of time, simply store your cooked potatoes and sauce separately and keep in the fridge for up to 3 days.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Patatas Bravas:

Recipe

Patatas Bravas

Yield: 1

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Golden, crispy and fluffy, paired with a spicy tomato sauce! These Patatas Bravas are unbelievably moreish and are the perfect addition to your tapas night

Ingredients

For the potatoes:
2 lbs (1 kg) potatoes
3 tablespoons olive oil
2 sprigs of rosemary
For the sauce:
3 tablespoons olive oil
4 shallots finely chopped
3 cloves of garlic finely chopped
1 can tinned tomatoes
½ cup (100 ml) red wine
3 teaspoons of paprika
1 teaspoon chilli powder
Handful of chopped fresh parsley
Aioli (optional)

Instructions

Wash and dice your potatoes into 2-3 cm chunks (they should be the prefect size for a tooth pick). Cover with olive oil, salt and pepper and your rosemary.
Transfer your potatoes to a baking tray and bake in the oven at 350 F (180 C) for 35-40 minutes.
Meanwhile, in a pan on a medium heat, sauté your shallots and garlic in olive oil until softened.
When softened, add your paprika and chilli powder and fry for a further minute until fragrant.
Add your tinned tomatoes and red wine and simmer for 5-10 minutes.
Transfer your sauce to a blender and blend to your desired consistency or until smooth.
Plate up your crispy potatoes, drizzle over your spicy tomato sauce and some aioli. Finish with a sprinkle of parsley.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 3mgSodium: 69mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 2g

Albondigas (Spanish Meatballs)

August 11, 2025 By Joe

A taste of Spain in every mouthful! Truly rustic meatballs and a sauce so delicious you'd happily mop up with a crust of bread at a bustling Spanish bar. These Albondigas (Spanish meatballs) are exactly that. They're comfort food packed with flavor.

Albondigas in a tapas dish topped with parsley

About This Recipe

Albondigas (Spanish meatballs) are a mouth-watering mix of ground pork and beef, fresh parsley, onion, garlic and a hint of smoky paprika. You will find them all over Spain served as Tapas as they're the perfect bite-sized treat alongside a glass of red wine or a cold beer. There is nothing stopping you from serving this as a main meal with a fresh salad and crust bread. They're also the perfect accompaniment to your favorite Italian pasta dishes.

The sauce to this recipe is so simple but bold. Sautéed Onion and garlic with chopped tomatoes and red wine. It's the type of dish that tastes like you've spent hours developing the rich and bold flavors, but they take no time at all!

Serve up a tapas feast by preparing some of these recipes too.

Ingredients

See recipe card for quantities.

For the meatballs:
Garlic cloves
Ground pork
Ground beef
Eggs
Breadcrumbs
Milk
Paprika
Salt and pepper
Parsley finely chopped
For the sauce:
Olive oil
Shallots finely diced
Garlic
Chopped tomatoes
Paprika
Red wine
Chicken stock

Step by step photographs:

Step 1: Add breadcrumbs and milk to a bowl and allow to soak for 5 minutes.

Meatball ingredients in a bowl ready to mix

Step 2: To a large mixing bowl, add your meatball ingredients and your soaked breadcrumbs. Mix well with your hands to combine.

Step 3: Split your mixture into 4 large balls then split those balls into 4 smaller balls. Place your rolled meatballs on a plate and refrigerate until needed.

Step 4: Meanwhile, add 3 tablespoons of olive oil to a large pan. On a medium-high heat add your shallots and fry until they start to turn golden, then add your garlic and paprika and fry for another minute.

Tomato sauce reducing in a pan with chicken stock and red wine

Step 5: Next, add your tinned tomatoes, chicken stock, wine and salt and pepper. Bring to a boil then allow to simmer for 20-30 minutes.

Step 6: While your sauce is reducing, add 2 tablespoons of olive oil to a large pan and, on a medium-high heat, fry your meatballs until browned all over. Do this in batches so you don’t overcrowd the pan.

Step 7: Place the meatballs in an oven proof dish and top with the sauce. Place in a preheated oven (350F/180C) for 25 minutes or until the meatballs are cooked through and toasted. You could finish these in the pan instead if you wish.

Step 8: Finally, transfer your meatballs and sauce to a tapas bowl, garnish with chopped parsley. Dig in and mop up the sauce with some crusty bread.

Serving as Tapas

We hired a place with a kitchen in Nerja, Spain, and cooked up a feast of six different tapas dishes for our family. These Spanish meatballs were one of the standout hits, simple, flavourful, and full of warmth. Each recipe we cooked are designed to serve six as tapas, making it easy to share, enjoy, and relive those relaxed, joy-filled moments right in your own kitchen.

Storage

Fridge Storage: Store cooked Albondigas (with or without sauce) in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave until piping hot.

Freezer Storage: Let the albondigas and sauce cool completely before freezing. Store in freezer-safe containers or bags, ideally in portions for up to 3 months. Defrost overnight in the fridge before reheating.

Tip: If freezing uncooked meatballs, place them on a tray to freeze individually first, then transfer to a bag or container. Cook from frozen or defrost fully before browning.

Top Tip

If you have the time, I recommend chilling the meatballs for 20-30 minutes before browning them in a pan. This way they will hold their shape perfectly!

FAQ

Why do I need beef and pork mince?

A 50/50 mix of minced beef and pork is most traditional for Spanish-style Albondigas. The pork adds fat for tenderness, while beef brings flavour.

How do I stop them from falling apart?

Make sure the meat mixture is well-combined, chill the shaped meatballs before cooking and avoid moving them too much in the pan until they’re browned.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Albondigas:

Recipe

Albondigas (Spanish Meatballs)

Yield: 6-8 as tapas

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

For the meatballs:
3 garlic cloves
13oz (375g) ground pork
13 oz (375g) ground beef
2 eggs
½ cup breadcrumbs
2 tablespoons milk
2 teaspoons paprika
1 teaspoon salt and pepper
1 small handful of parsley finely chopped
For the sauce:
3 tablespoons olive oil
3-4 shallots finely diced
3 cloves of garlic
1 tin of chopped tomatoes
2 teaspoons paprika
1 cup (250 ml) red wine
½ cup (120 ml) chicken stock

Instructions

Add breadcrumbs and milk to a bowl and allow to soak for 5 minutes.
To a large mixing bowl, add your meatball ingredients and your soaked breadcrumbs. Mix well with your hands to combine.
Split your mixture into 4 large balls then split those balls into 4 smaller balls. Place your rolled meatballs on a plate and refrigerate until needed.
Meanwhile, add 3 tablespoons of olive oil to a large pan. On a medium-high heat add your shallots and fry until they start to turn golden, then add your garlic and paprika and fry for another minute.
Next, add your tinned tomatoes, chicken stock, wine and salt and pepper. Bring to a boil then allow to simmer for 20-30 minutes.
While your sauce is reducing, add 2 tablespoons of olive oil to a large pan and, on a medium-high heat, fry your meatballs until browned all over. Do this in batches so you don’t overcrowd the pan.
Place the meatballs in an oven proof dish and top with the sauce. Place in a preheated oven (350F/180C) for 25 minutes or until the meatballs are cooked through and toasted. You could finish these in the pan instead if you wish.
Finally, transfer your meatballs and sauce to a tapas bowl, garnish with chopped parsley. Dig in and mop up the sauce with some crusty bread.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 695Total Fat: 42gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 236mgSodium: 427mgCarbohydrates: 16gFiber: 3gSugar: 4gProtein: 57g

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