Tinga poblana de pollo

The Sunday Telegraph - Stella - - EAT IN -

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

To serve

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

Method

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.

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