Pollo a la Crema de Chipotle (Chipotle Cream Chicken)

• 1 medium Yellow onion
• 3 cloves Garlic
• 500 g Tomato, ripe
• 2 tbsp Sunflower oil
• 650 g Chicken thighs, boneless, skinless
• 1 tsp Ground cumin
• 3 tbsp Chipotle sauce
• 200 ml Double cream
• 1 medium Lime
• 9 pieces Corn tortillas

1. Finely slice the onion and crush the garlic. Roughly chop the tomatoes, then blend them with the chipotle sauce until smooth.
2. Heat the sunflower oil in a large frying pan over a medium heat. Add the onion and cook for 8 to 10 minutes, stirring, until very soft and lightly golden; add the garlic for the final 1 minute.
3. Increase the heat to medium-high and add the chicken thighs. Cook for 4 to 5 minutes, turning, until lightly browned, then stir in the ground cumin.
4. Pour in the blended tomato and chipotle mixture and bring to a gentle simmer. Reduce the heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
5. Stir in the double cream and keep the heat low. Cook for 2 to 3 minutes until the sauce turns silky and lightly coats the chicken; do not let it boil.
6. Warm the corn tortillas in a dry frying pan over a medium heat for about 30 seconds per side, until pliable. Cut the lime into wedges and serve the chicken with the warm tortillas and a squeeze of lime.

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