Slow cooked Smoky Chicken Tinga
Serves: 4 people
Takes: over 1 hr
This Chicken Tinga recipe is a go-to in my house. Make more than you need so you have enough leftover for a yummy brunch the next day..It’s smoky, spicy and utterly delicious.
Ingredients
2 tablespoons veggie oil, I like rapeseed oil
5 large chicken joints, bone left in, and skin left on
2 bay leaves
2 teaspoons cumin seeds
1 large onion, sliced
4 cloves garlic, finely chopped
1 heaped tablespoon chipotle chilli paste
500ml passata
salt, to taste
2 tablespoons fresh coriander, roughly chopped
Method
Preheat the oven to 150°C/300°F.
Heat a heavy based oven proof casserole pan/dish (with lid) on the stove and pour in the oil.
Place the chicken joints, skin side down and allow to cook for 5 minutes or until the skin is deep golden brown and crispy.
Remove from the pan and set aside while you make the sauce.
Add the bay leaves and cumin seeds and cook for 1 minute.
Stir in the onions and cook for 5 minutes before adding the garlic.
Add the chipotle chilli paste with 300ml water and stir well, scraping all the good stuff from the base of the pan.
Pour in the passata.
Once the sauce starts to bubble, taste, and adjust the season with salt if required. It should be spicy and smoky.
Carefully transfer the chicken joints crispy skin up.
Cover with the lid and transfer to the oven to cook low and slow for around 90 mins.
Once cooked, remove from the oven and pull the chicken from the bone with 2 forks. Discard the bone and stir the pulled Tinga chicken in the rich tomato sauce.
Sprinkle with fresh coriander before piling into tacos with fresh avo and crunchy lettuce. Yum!
