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Chipotle chicken tinga

Chipotle chicken tinga served on a plate

Chipotle chicken tinga

Name: Chipotle chicken tinga
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
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; 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

Esther Clark

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.7 out of 5.53 ratingsRate

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

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal280
fat12g
saturates2g
carbs22g
sugars21g
fibre3g
protein20g
salt0.2g

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.

Recipe from Good Food magazine, September 2019

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A star rating of 4.7 out of 5.53 ratings

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