Tinga de pollo

Ingrédients

• 2 lbs chicken thighs, boneless and skinless
• 10 oz can chopped tomato (eg Rotel)
• 2 tsp garlic, crushed
• 1 tablespoon ground oregano
• 2 tsp ground cumin
• 1 white onion finely chopped
• 1 lime, juiced
• 2 green peppers
• 2 chipotle chiles and adobo sauce
• Cilantro
• Chicken stock
• Vegetable oil
• Corn tortillas and toppings to serve

Préparation

1. 1

   Finely chop the white onion and cook over...: Finely chop the white onion and cook over a medium heat with a couple tablespoons of vegtable oil

2. 2

   Once onion is softened add chicken thighs whole

3. 3

   Add garlic, orgeno and spices

4. 4

   Stir well and cook for two minutes, so...: Stir well and cook for two minutes, so everythying is nicely coated

5. 5

   Add can of tomatoes

6. 6

   Stir well and add chicken stock till tinga...: Stir well and add chicken stock till tinga is just about covered with liquid

7. 7

   Cover with lid and simmer on a low...: Cover with lid and simmer on a low heat.

8. 8

   Give the tinga a stir every so often...: Give the tinga a stir every so often to make sure theres plenty of liquid and nothing is sitcking to the pan

9. 9

   While the tinga cooks roast your preferred green...: While the tinga cooks roast your preferred green peppers in the oven or air fryer. I like green bell peppers, or poblanos, double up if you use those.

10. 10

    After around 90 minutes the chicken wil start...: After around 90 minutes the chicken wil start to break down into an easily shreddable form

11. 11

    Add juice of one lime, roasted and diced...: Add juice of one lime, roasted and diced green peppers, and a handful of chopped cilantro

12. 12

    Cook with the lid off until the tinga...: Cook with the lid off until the tinga reduces down to the preferred consistency

13. 13

    Serve in corn tortillas with pico de gallo...: Serve in corn tortillas with pico de gallo and preferred toppings