EASY CHICKEN    Tinga  

Ingredients:

Boneless chicken thighs

Lime

Ground cumin

Dried oregano

White onion

Tomatoes (can)

Bell pepper

Chili flakes

Ground coriander

Garlic powder

Chipotle paste

1

Pre-heat the oven to 200C / 400F and marinate the chicken in the chipotle paste and leave in the fridge

2

             Peel the onion and slice the peppers in half lengthways, removing the seeds. Place them on a baking tray and cook in the hot oven for 30 minutes until charred on the outside

3

             Heat a non-stick frying pan and dry fry the spices for 1 minute until fragrant. The peppers and onions should be ready,  peel the skin off the peppers

4

             Place the peppers, onion, spices and the tin of tomatoes to the blender and blend until smooth. Season with salt to taste.

5

            Heat some oil in a casserole pot and fry the chicken until browned on both sides. Add the sauce, and allow to cook down for 20 minutes

6

            Using 2 forks, shred the chicken. Allow to cook for a further 10 minutes. Serve with a squeeze of fresh lime juice.

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