Chipotle chicken tinga

Nutrition and extra info

Freezable

Gluten-free

kcal280

fat12g

saturates2g

carbs22g

sugars21g

fibre3g

protein20g

salt0.2g

Ingredients

Method

2 tbsp 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

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

chik-en

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

1 small red onion, finely chopped

3 ripe tomatoes, finely chopped

toe-mart-oh

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

1 lime, zested and juiced

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

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.
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.
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.