- 1 Heat the oven to 220C/200C fan/gas 7. Bring a non-stick saucepan half-filled with water to the boil, then turn it down to a medium low simmer, and put the chicken in the pan to gently poach for 10 mins. Meanwhile, toss the sweet potatoes with 1 tbsp of oil and the Mexican Seasoning on a baking tray and cook in the oven for 20 mins. Next, get started with step 2.
- 2 Mix half of the Chipotle Paste with the mayonnaise in a salad bowl. Try it and add more mayo if it's too spicy or add more Chipotle Paste for more heat. Next mix the cabbage and carrots into the dressing and keep aside.
- 3 When just cooked, remove the chicken from the pan and put it on a chopping board. Pour away the water. Use two forks to "pull" the chicken pieces apart, roughly shredding them. Return the pan to the hob and heat a little oil over a medium heat, then add the Mole Sauce. Stir quickly, then add the shredded chicken and stir fry for 2 mins. Add 50ml water to loosen the sauce, then stir for 2-3 mins until the water has been absorbed.
- 4 When the fries are almost done, halve the buns and warm them in the oven. Then fill the buns with your pulled chicken and add some chipotle slaw on top. Serve with the wedges and some extra slaw on the side.