Chipotle chicken tinga served on a plate

Chipotle chicken tinga

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4

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

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving

  • kcal280
  • fat12g
  • saturates2g
  • carbs22g
  • sugars21g
  • fibre3g
  • protein20g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

For the salsa

  • 1 small red onion, finely chopped
  • 3 ripe tomatoes, finely chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 lime, zested and juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 small bunch coriander, leaves and stalks finely chopped, plus extra leaves to serve
  • tortilla chips and guacamole, to serve

Method

  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
fionarecipes
7th Sep, 2019
5.05
Made this yesterday, really tasty, will definitely make it again. I only used about half the chipotle paste stated as I found that made it hot enough. I added some sliced red pepper with the onion and garlic and served with rice instead of tortilla chips. Leftovers made a great lunch, reheated and stuffed into a spicy tomato pitta bread.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?