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Chicken tinga

Name: Chicken tinga
Total time: 1 h
Ingredients: vegetable oil 2 tbsp; onions 2, sliced; garlic 3 cloves, crushed; ground cumin 1 tbsp; bay leaves 2; chipotle paste or chipotles in adobo 25g-50g, depending on how spicy you like it; smoked paprika 2 tsp; passata 700g; chicken stock 400ml; skinless chicken thigh fillets 1kg; soft light brown sugar 1 tbsp; lime 1, juiced, plus wedges to serve; coriander a handful, to serve

1 hour
serves 6
Easy

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

By Anna Glover

Published: November 26, 2020 at 3:46 pm

Try this chicken Tinga recipe, then check out our chicken fajitas, chicken enchiladas, chicken burrito and more easy Mexican recipes.

Ingredients

vegetable oil 2 tbsp
onions 2, sliced
garlic 3 cloves, crushed
ground cumin 1 tbsp
bay leaves 2
chipotle paste or chipotles in adobo 25g-50g, depending on how spicy you like it
smoked paprika 2 tsp
passata 700g
chicken stock 400ml
skinless chicken thigh fillets 1kg
soft light brown sugar 1 tbsp
lime 1, juiced, plus wedges to serve
coriander a handful, to serve

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.