Chicken Recipe Collection

Chipotle chicken tinga

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

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

Directions

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.