Chicken tinga

SERVES: 4

Ingredients

600g small chicken breast fillets

250ml (1 cup) peanut oil

1 red onion, halved, finely sliced

2 garlic cloves, finely chopped

3 tsp smoked paprika, plus extra, to serve

2 tsp dried oregano leaves

1 tsp ground coriander

1 tsp ground cumin

250ml (1 cup) tomato passata

125ml (1⁄2 cup) water

8 white corn tortillas

Wombok (chinese cabbage), shredded, to serve

Creme fraiche, to serve

Red onion, thinly sliced, extra, to serve

Long fresh green chilli, thinly sliced, to serve

Method

Place chicken in a saucepan. Cover with cold water. Slowly bring to a simmer. Remove from heat. Cover. Set aside for 20 minutes to poach. Remove from water. Shred chicken.

Meanwhile, heat 1 tbsp of the oil in a large saucepan over medium heat.

Add onion and garlic. Cook, stirring often, for 7 minutes or until softened. Add paprika, oregano, coriander and cumin. Stir for 30 seconds or until aromatic. Add passata and water.

Simmer for 10 minutes or until thickened slightly. Stir through chicken. Season.

Heat the remaining oil in a frying pan over high heat. Cook the tortillas for 10 seconds each side or until crisp.

Top tortillas with the cabbage, chicken mixture, creme fraiche, red onion and chilli. Serve sprinkled with the extra paprika.