Chicken tinga
- Anna Glover
Published: November 26, 2020 at 3:46 PM
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Serves 6
Easy
Total time: 1 hr
A star rating of 4.7 out of 5.3 ratingsRate
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This smoky, spicy Mexican one-pot freezes well if you have any leftover – serve in tacos, enchiladas, quesadillas, or simply in bowls with rice and a dollop of yogurt as a comforting Friday night dinner
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Try this chicken Tinga recipe, then check out our chicken fajitas, chicken enchiladas, chicken tacos, chicken quesadillas and more easy Mexican recipes.
Chicken tinga recipe
Ingredients
Nutrition
-
2 tbsp vegetable oil
-
2 onions
sliced
-
3 cloves garlic
crushed
-
1 tbsp ground cumin
-
2 bay leaves
-
25g-50g chipotle paste or chipotles in adobo
depending on how spicy you like it
-
2 tsp smoked paprika
-
700g passata
-
400ml chicken stock
-
1kg skinless chicken thigh fillets
-
1 tbsp soft light brown sugar
-
1 lime
juiced, plus wedges to serve
-
a handful coriander
to serve
Nutrition: per serving
- kcal340
- fat15.3g
- saturates3.4g
- carbs12.2g
- sugars11.3g
- fibre2.9g
- protein36.7g
- salt0.6g
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Method
-
step 1
Heat the oil in a large casserole or heavy-based lidded pan, and fry the onions for 10 minutes until soft and translucent. Add the garlic and fry for 1 minute. Stir in the cumin and bay leaves, then add the chipotle paste (chop first if using chipotles in adobo), paprika, passata and stock. Bring to a simmer.
-
step 2
Nestle in the chicken thighs so they’re coated in the sauce, then reduce the heat to low, cover and simmer for 35-40 minutes, stirring occasionally, or until the chicken is cooked through and very tender. Uncover for the final 10 minutes to thicken the sauce.
-
step 3
Shred the chicken into the sauce using two forks, then simmer uncovered until the sauce has reduced and is thick enough to coat the chicken. Season with salt, pepper, the sugar and lime juice. Scatter over the coriander, then serve with lime wedges.
Get inspired with more chicken recipes
Authors
Anna GloverSenior food editor
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A star rating of 4.7 out of 5.3 ratings
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