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Chicken tinga
Chicken tinga
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Whip up a delicious and affordable meal in just 30 minutes!
Ingredients:
  • 600g small chicken breast fillets
  • 250ml (1 cup) peanut oil
  • 1 red onion, halved, finely sliced
  • 2 garlic cloves, finely chopped
  • 7.50 gm paprika, plus extra, to serve
  • 2 tsp dried oregano leaves
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 250ml (1 cup) Mutti Tomato Passata
  • 125ml (1/2 cup) water
  • 8 white corn tortillas
  • Wombok (Chinese cabbage), shredded, to serve
  • Creme fraiche, to serve
  • Red onion, thinly sliced, extra, to serve
  • Long fresh green chilli, thinly sliced, to serve
Instructions:
  • In a saucepan, gently poach the chicken by covering it with cold water and bringing it to a simmer. Remove from heat, cover, and let the chicken rest for 20 minutes to fully cook. Remove the chicken from the water and shred.
  • Heat 1 tablespoon of oil in a large saucepan over medium heat. Sauté onion and garlic until softened, about 7 minutes. Stir in paprika, oregano, coriander, and cumin, cook until fragrant, about 30 seconds. Add passata and water, simmer until slightly thickened for about 10 minutes. Lastly, mix in the chicken, season to taste, and enjoy.
  • In a hot frying pan, briefly fry the tortillas on each side until crispy. Top with cabbage, chicken, creme fraiche, red onion, and chilli. Finish with a sprinkle of extra paprika before serving.

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