CHICKEN TINGA

I may have said this before and sound like a broken record but Mexican is hands down my favourite cuisine. The sweet, salty and spicy flavours washed down with a sharp boozy margarita is a combination made in heaven. This recipe is for chicken tinga and it is so delicious and easy that you will want to make it every week. Its a variation of pulled chicken and is amazing in soft tacos with some guac and refried beans (recipes on this website)

ingredients

1 tbsp olive oil

1 red onion, diced small

4 garlic cloves, crushed

1 tsp oregano

2 tsp smoked paprika

3 heaped tsp spicy chipotle paste

2 dried ancho chilies, rehydrated and seeds/stalk removed

1 400g tin of chopped tomatoes

300ml chicken stock

1kg Chicken thighs, skinless bone in

method

In a medium saucepan fry the onions in the olive oil on a medium heat until softened. Add the garlic, the dry spices and the chipotle paste and cook for a further 2 minutes. Chop the rehydrated ancho chilli very finely and add that in too. Pour in the tomatoes and the stock and bring to the boil. Simmer for around forty minutes until thick and flavoursome. Cool slightly and then blitz into a smooth sauce….(this would also make an awesome chilli base or spicy pasta sauce)

Add back into the pan and add the chicken thighs. You may need to top with more stock to just cover them. Cook slowly for around an hour until the chicken thighs are soft and the bones are coming away easily. Take the chicken out and pick all the meat off and discard the bones. Transfer to an oven safe dish and put in the oven for a further half an hour on 180c until the sauce is really thick and it coats the chicken. Garnish will fresh coriander and a squeeze of lime. Serve with all the accompaniments to make an amazing Mexican feast :)

Adios!