Chipotle Chicken Tinga is a traditional Mexican recipe for a classic chilli chicken dish served with a fresh salsa, guacamole and tortilla chips. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Chipotle Chicken Tinga.
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This is a chipotle chilli chicken dish with fresh salsa. Serve accompanied by guacamole and tortilla chips for an easy and delicious midweek meal.
Ingredients:
2 tbsp olive oil
2 onions, sliced
2 large garlic cloves, crushed
3 tbsp chipotle chilli paste
400g tin chopped tomatoes
2 tbsp soft light brown sugar
6 boneless, skinless chicken thighs
salt and freshly-ground black pepper, to taste
For the Salsa:
1 small red onion, finely chopped
3 ripe plum tomatoes, finely chopped
finely grated zest and juice of 1 lime
1 bunch of coriander, leaves and stems finely chopped (plus extra leaves to garnish) guacamole, to serve
tortilla chips, to serve
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a large non-stick heat-proof casserole dish or saucepan. Fry the onions with a pinch of salt for 10 minutes, or until softened. Add the garlic and fry for 1 minute more.
Add in the chipotle paste, tomatoes, sugar and half the tin of water. Stir to combine then nestle the chicken thighs in the sauce.
Bring to a low simmer and cook, covered, for 20–25 minutes, stirring frequently, until the liquid has reduced slightly and the chicken is cooked through.
Remove the chicken from the sauce then, using two forks shred the chicken before stirring it back into the sauce. Season to taste.
If the sauce is too thin at this point, return to the heat, bring to a simmer and cook for 5–10 minutes, until the sauce has reduced to your liking. If desired, the chicken mixture can be frozen at this point.
For the salsa: combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks in a bowl then season to taste.
Serve the chicken with the tomato salsa, tortilla chips, guacamole and a sprinkling of coriander leaves.
