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2 tbsp olive oil

1 small red onion, sliced

4 garlic cloves, finely chopped

1 tbsp chipotle paste

200g chopped tomatoe

Spice mix, see below

2 chicken thigh fillets, skinned

2 chicken breast fillets, skinned

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Spice and herb mix:

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1 tbsp ground cumin

2 tsp oregano

1 tsp garlic powder

1 tsp sweet smoked paprika

1 tsp ground coriander

½ tsp cinnamon

½ tsp ground ginger

½ tsp ground allspice

½ tsp onion salt

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1. Heat your pressure cooker and add the olive oil followed by the onion. Sauté on a high heat for 2-3 minutes so they begin to brown. Then stir in the garlic, chipotle paste, spice mix, the chopped tomatoes and 100ml water. Stir, then add the chicken. Turn over to coat with the spices. Season with salt and pepper.

2. Close the lid and bring up to high pressure. Cook for 3 minutes, then remove from the heat and leave to drop pressure naturally. Remove the chicken from the cooker and leave until it is cool enough to handle. Shred, removing any fat or stray cartilage. You can either use your hands or a pair of forks, it’s up to you, but we found that using your hands is easier. While you are doing this leave the cooker on low heat uncovered so the sauce can reduce down. Once the chicken is shredded add it back to the cooker, stir so it becomes coated in the reduced sauce and then simmer briefly so it is piping hot.