Chicken Tinga
Servings: 2 People
Ingredients
- 330 g Chicken thighs skinless and boneless cooked and shredded
- 1 Onion sliced
- 2 clove Garlic chopped
- 1 tsp Chipotle paste
- 1/2 tsp Dried Thyme
- 1/2 tsp Ground Cumin
- 1 Roasted red pepper sliced
- 200 g Chopped tomatoes
- 1 tbsp Vegetable oil
Method
To Cook the Chicken
- Preheat oven to 200℃. Pat the chicken dry with paper towels for a crispy skin. Drizzle with oil and bake for 35-45 mins, let the chicken rest for 5 mins before shredding.
For the Tinga
- Heat a frying pan over a medium heat. Add some oil and sauté the onion and garlic for 2 minutes
- Add the chipotle paste, thyme and cumin and mix.
- Add chopped roasted pepper and chopped tomatoes, cook for 5 minutes until the sauce has reduced down.
- Add the shredded chicken and cook for a few minutes longer.
- Serve with tacos and curtido salad.