Tinga de Pollo

Ingredients

• 700g boneless skinless chicken thighs
• 1 white onion, half quartered and half finely sliced
• 3 cloves garlic, 1 whole and 2 crushed
• 1 bay leaf
• 2 tbsp vegetable oil
• 400g tin chopped tomatoes
• 3 chipotles in adobo, chopped, plus 1 tbsp adobo sauce
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp fine salt
• 100ml reserved chicken cooking liquid
• Soured cream, to serve
• Small bunch fresh coriander, chopped
• Corn tortillas or cooked rice, to serve

Method

1. Put the chicken in a pan with the quartered onion, the whole garlic clove, bay leaf and enough water to cover. Simmer for 20 minutes until cooked through.

2. Lift out the chicken and shred it. Reserve 100ml of the cooking liquid.

3. Blend the tomatoes with the chipotles, adobo sauce, oregano and cumin until smooth.

4. Heat the oil in a frying pan and soften the sliced onion for 8 minutes. Add the crushed garlic and cook for 1 minute.

5. Pour in the tomato mixture, cook for 5 minutes, then add the chicken, salt and reserved liquid. Simmer for 10 minutes until thick and glossy.

6. Scatter with coriander and serve with soured cream and warm tortillas or rice.