Chicken Tinga

Name: Chicken Tinga
Cook time: 1 h 5 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 tbsp smoked paprika; 1/2 tsp dried oregano; 1/2-1 tsp chipotle chilli powder; 1 x 360g jar of Ballymaloe 100 Recipe Sauce; 4 chicken fillets; Sea salt and freshly ground black pepper, to taste

Serves 4–6

Cook: 1 hr 5 mins

Gluten Free

1 tbsp olive oil

1 tbsp smoked paprika

1/2 tsp dried oregano

1/2-1 tsp chipotle chilli powder

1 x 360g jar of Ballymaloe 100 Recipe Sauce

4 chicken fillets

Sea salt and freshly ground black pepper, to taste

Method

Step 1

Heat the olive oil in a large, heavy-based saucepan or lidded casserole over a medium heat.

Step 2

Pour in the Ballymaloe 100 Recipe Sauce. Add a splash of water to the empty jar and swish it around, then add that to the pan too.

Step 3

Stir in the smoked paprika, oregano and chipotle chilli powder and cook for 30 seconds.

Step 4

Add the chicken fillets and turn to coat.

Step 5

Bring to the boil, then reduce to a gentle simmer. Cover and cook for 45-60 minutes, until the chicken is cooked through and tender.

Step 6

Shred the chicken in the pan using two forks. Simmer uncovered for 5-10 minutes to thicken the sauce to your liking. Season to taste.

Chef's Tips

Serve with rice or flour tortillas. Top with avocado, feta or sour cream, coriander and a squeeze of lime. Add hot sauce, if you like.

Serving Suggestions & Notes

Time-saver: Use leftover roast chicken - stir it into the sauce and simmer gently for 10-15 minutes, seasoning to taste.|Flavour boost: Add a teaspoon of cocoa powder or a small square of dark chocolate while simmering for a deeper, richer finish (season to taste).|Make use of leftovers: Spoon leftovers into baked potatoes with a little sour cream and grated cheddar, or fold into wraps with shredded lettuce.