A plate of Mexican chicken with lime slices and coriander

Chicken tinga

Name: Chicken tinga
Total time: 1 h
Yield: Serves 6
Ingredients: 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

Preparation and cooking time
- Total time1 hr
Easy
Serves 6

Ingredients

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

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.