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Chipotle chicken tinga served on a plate

Chipotle chicken tinga

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A star rating of 4.7 out of 5.36 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Serve this chilli chicken with our tomato salsa, tortilla chips, guacamole and coriander for an easy midweek meal

  • Freezable
  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal280
fat12g
saturates2g
carbs22g
sugars21g
fibre3g
protein20g
salt0.2g
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Ingredients

  • 2 tbsp olive oil
  • 2 onions , sliced
  • 2 large garlic cloves , crushed
  • 2-3 tbsp chipotle chilli paste
  • 400g can chopped tomatoes
  • 2 tbsp light brown soft sugar
  • 6 boneless, skinless chicken thighs

For the salsa

  • 1 small red onion , finely chopped
  • 3 ripe tomatoes , finely chopped
  • 1 lime , zested and juiced
  • 1 small bunch coriander , leaves and stalks finely chopped, plus extra leaves to serve
  • tortilla chips and guacamole, to serve

Method

  • STEP 1

    Heat the oil in a large non-stick flameproof casserole dish or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened. Add the garlic and fry for 1 min more. Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly and the chicken is cooked through.

  • STEP 2

    Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat and simmer for 5 mins until the sauce has reduced more. To freeze, leave to cool completely and transfer to large freezerproof bags.

  • STEP 3

    To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and a scattering of coriander leaves.

Goes well with

Recipe from Good Food magazine, September 2019

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Overall rating

A star rating of 4.7 out of 5.36 ratings
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