Chicken Tinga

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 Ballymaloe 100 Recipe Sauce
• 4 chicken fillets
• Sea salt and freshly ground black pepper (to taste)

Method

1. Heat the olive oil in a large, heavy-based saucepan or lidded casserole over a medium heat.
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.
3. Stir in the smoked paprika, oregano and chipotle chilli powder and cook for 30 seconds.
4. Add the chicken fillets and turn to coat.
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.
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.

Serve with tortilla chips or warm corn tortillas. Top with avocado, feta or sour cream, coriander and a squeeze of lime. Add hot sauce, if you like.