Tinga poblana de pollo
Serves 6 1½ tbsp oil ( groundnut or olive, whichever you prefer) 12 chicken thighs, skin on or off, as you like 2 onions, sliced 1kg tomatoes, skinned and chopped ½ tbsp soft dark-brown sugar 2 tsp ground cumin 6 garlic cloves, finely chopped 250g chorizo, chopped 1 tsp dried oregano (preferably Mexican) 3 bay leaves 150ml chicken stock
fresh coriander leaves 200ml sour cream 100g cheese such as Lancashire, Wensleydale or feta (a bit saltier), grated or crumbled
2 ripe avocados, chopped lime wedges
1 Pour just enough boiling water over the chipotle chillies to cover them, and leave to soak for an hour. 2 Heat the oil in a large casserole and brown the chicken thighs on both sides. Do this in batches so that you don’t crowd the pan, and season as you go. Transfer the browned thighs to a dish. 3 Add the onion to the fat in the pan and sauté it over a medium heat, until it becomes soft.