CHIPOTLE CHICKEN TINGA

PREP 15 MINS SERVES 2 (AS A MAIN) COOK 40 MINS

1 Tbsp olive oil

1 brown onion, sliced

1 clove garlic, crushed

1 Tbsp chipotle sauce

½ x 400g can no added salt

chopped tomatoes

1 Tbsp brown sugar

3 (about 125g each) boneless, skinless chicken thigh fillets, trimmed of excess fat

25g tortilla chips or gluten-free

tortilla chips, to serve ½ avocado, mashed, to serve SALSA ½ small red onion, finely chopped 1 large tomato, finely chopped

Zest and juice of ½ lime

½ small bunch coriander, leaves and stalks finely chopped, plus extra leaves, to serve

Freshly ground black pepper

1 Heat the oil in a medium nonstick flameproof and ovenproof casserole dish over medium heat. Add the onion and cook, stirring occasionally, for 8-10 minutes or until the onion softens. Add the garlic and cook, stirring, for 1 minute.

2 Add the chipotle sauce, tomatoes, sugar and a quarter of a can of water to the dish. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, stirring often, for 20-25 minutes or until the liquid has reduced slightly and the chicken is cooked through.

3 Using two forks, shred the chicken and stir it back through the sauce. If the sauce is too thin, return to the heat and simmer for 5 minutes until the sauce has reduced more.

4 To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks in a bowl. Season with pepper.

5 Serve the chicken with the tomato salsa, tortilla chips, mashed avocado and a scattering of the extra coriander leaves.

Nutrition info

PER SERVE 2230kJ, protein 40g, total fat 27g (sat. fat 5g), carbs 28g, fibre 10g, sodium 290mg

• Carb exchanges 2 • GI estimate low • Gluten-free option