Chicken Tinga

Mexican chicken tinga with shredded chicken in a smoky tomato-chipotle sauce, ideal for tostadas, tacos or rice.

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Tinga gets its character from softened onion, tomato and chipotle. Simmering the shredded chicken briefly in the finished sauce keeps it juicy.

Ingredients

• 650 g boneless chicken breast or thigh
• 1 onion (thinly sliced)
• 3 garlic cloves (chopped)
• 400 g chopped tomatoes
• 2 chipotle chillies in adobo (plus 1 tbsp sauce)
• 1 tsp dried oregano
• 0.5 tsp ground cumin
• 250 ml chicken stock
• 2 tbsp neutral oil
• 0.75 tsp salt
• 1 tbsp lime juice

Step-by-step method

1. Place the chicken in a saucepan with the stock and enough water to nearly cover. Simmer gently for 12–15 minutes until cooked through, then transfer to a plate and reserve 200 ml cooking liquid.
2. When cool enough to handle, shred the chicken into bite-size strands with two forks.
3. Heat the oil in a wide pan over medium heat. Add the onion and cook for 7–8 minutes until soft and lightly golden, then add the garlic for 30 seconds.
4. Blend the tomatoes, chipotles, adobo sauce, oregano, cumin and reserved cooking liquid until mostly smooth.
5. Pour the sauce into the onions and simmer for 10 minutes until slightly reduced and darker in colour.
6. Add the shredded chicken and simmer for another 5–7 minutes, stirring so every strand is coated. Stir in the lime juice and taste for salt.
7. Serve hot in tostadas or tortillas, or with rice, avocado, lettuce and crumbled cheese.