Chipotle chicken tinga
n Serves 4 n Prep 15 mins n Cook 40 mins chicken only
2 tbsp olive oil
2 onions, sliced
2 large garlic cloves, crushed
2-3 tbsp chipotle chilli paste
400g can chopped tomatoes
2 tbsp light brown soft sugar 6 boneless, skinless chicken thighs FOR THE SALSA
1 small red onion, finely chopped 3 ripe tomatoes, finely chopped
1 lime, zested and juiced
1 small bunch coriander, leaves and stalks finely chopped, plus extra leaves to serve tortilla chips and guacamole, to serve
1 Heat the oil in a large non-stick flameproof casserole or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened. Add the garlic and fry for 1 min more. Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly and the chicken is cooked through.
2 Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat and simmer for 5 mins until the sauce has reduced more.
3 To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and a scattering of coriander leaves.
PER SERVING 280 kcals, fat 12g, saturates 2g,
carbs 22g, sugars 21g, fibre 3g, protein 20g, salt 0.2g