Pulled Chicken Tinga

• 900 gboneless skinless chicken thighs
• 5garlic cloves, minced
• 200 mlchicken stock
• 2 x 400gtins chopped tomatoes
• 2large onions, thinly sliced
• 1 tspsmoked paprika
• 1 tspdried oregano
• 1 tspground cumin
• 1 tbspapple cider vinegar
• 1 tspcaster sugar
• 2 tbspvegetable oil
• 3 tbspchipotle paste
• ½ tspchilli flakes
• Fine salt, to taste
• 6flour tortillas, about 60 g each, optional (optional)
• 150 gsoured cream, optional (optional)
• 1lime, cut into wedges (optional)
• 15 gcoriander leaves, torn, optional (optional)
• 250 gavocado flesh, sliced, optional (optional)
• Black pepper, to taste

Method

1. 1Heat the oil in a wide casserole over medium heat. Cook the onions with a little salt for 15 minutes, stirring, until soft and golden.
2. 2Stir in the garlic for 30 seconds, then add the chipotle paste, paprika, oregano and cumin. Cook for 1 minute.
3. 3Add the tomatoes, all 200 ml stock, vinegar and sugar. Bring to a simmer, add the chicken and turn to coat. Cover and simmer gently for 25–30 minutes, turning the thighs halfway, until the thickest parts reach 75°C for 30 seconds.
4. 4Lift the chicken onto a board. Simmer the sauce uncovered for 8–10 minutes until thick enough to coat the meat. Shred the chicken with two forks.
5. 5Return the chicken to the sauce and heat for 3 minutes until piping hot. Taste before adding salt and pepper.
6. 6Scatter over the chilli flakes. Serve with any optional warmed flour tortillas, sour cream, avocado, torn coriander and lime wedges.
7. 7Cool leftovers within 2 hours, refrigerate for up to 2 days or freeze, and reheat until piping hot throughout.

Per serving

kcal

304

protein

32.7g

fibre

3.4g

carbs

16g

fat

11.5g