Creamy Free Range Chicken Chilaquiles

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your chicken to a baking tray, then drizzle the chicken with olive oil and sprinkle over your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!) and a pinch of salt and pepper

(Doubled your protein? Do this in batches!)

Put the tray in the oven for 18-20 min or until the chicken is cooked through (no pink meat!)

Whilst the chicken is cooking, peel and finely dice your red onion[s]

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add most of the diced onion (save some for garnish!) with a pinch of salt and cook for 5 min or until softened

Slice your radishes roughly

Once the onion has softened, add your tomato paste, chipotle paste, soy sauce and 150ml [200ml] [250ml] boiled water to the pan and cook for 3-4 min or until thickened

Once thickened, stir through your crème fraîche and cook for 1-2 min further – this is your creamy chipotle salsa

Slice your tortillas into strips

Tip: Stack them for speed!

Add the tortilla strips to a baking tray (or two!), drizzle them with vegetable oil and put the tray[s] in the oven for 8-10 min or until golden and crispy

Slice the cooked chicken into cubes