Chipotle Chicken Tinga

• olive oil↗2 tbsp
• onion↗2

  chopped

• large garlic cloves↗2

  minced

• chipotle paste↗2-3 tbsp
• canned diced tomatoes400g can g
• light brown sugar↗2 tbsp
• boneless skinless chicken↗6

  thighs

• small red onion↗1

  finely chopped

• ripe tomatoes↗3

  finely chopped

• lime↗1

  zest and juice

• cilantro↗1 small bunch

  leaves and stems finely chopped, plus extra leaves for serving

• tortilla chips↗

  and guacamole, for serving

Step-by-step instructions

1. 1

   Heat the oil in a large non‑stick, oven‑safe pot or skillet. Sauté the onion with a pinch of salt for 10 minutes until soft. Add the garlic and sauté another minute. Stir in the chipotle paste, tomatoes and sugar together with half a can of water. Add the chicken thighs to the sauce. Bring to a gentle boil and simmer covered for 20–25 minutes, stirring often, until some liquid evaporates and the chicken is cooked through.

2. 2

   Using two forks, shred the chicken into fibers and return it to the sauce. Season to taste. If the sauce is too thin, return it to the heat and simmer another 5 minutes until it thickens. To freeze, let it cool completely and transfer to large freezer‑safe bags.

3. 3

   To make the salsa, combine the red onion, tomatoes, lime zest and juice, and the cilantro leaves and stems. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and sprinkled cilantro leaves.