Goodfood Travels: Mexico City Chicken Tinga
with Savoury Rice & Cilantro
620 cals
50 mins
Description
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. First stop: Mexico City, where poached-to-tender shredded chicken with spicy chipotle in adobo sauce, fresh tomatoes and thyme is waiting for you to soak your teeth into it.
Contains:
Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
2 Canadian-raised chicken breasts (air chilled)
2 Tomatoes
4g Thyme
5 Garlic cloves
1 Celery stalk
14g Cilantro
1 Onion (or shallot)
1 Chipotle pepper in adobo
30ml Tomato paste
160g White rice
12g Chicken demi-glace
Nutrition
Total fat | 8g |
Saturated Fat | 2g |
Sodium | 650mg |
Total carbs | 88g |
Sugar | 10g |
Protein | 49g |
Fibres | 6g |
Recipe Instructions
Step 1: Mise en place
- Peel and halve the onion; quarter ½ and medium-dice the remaining ½.
- Using the side of your knife, smash 3 garlic cloves; mince the remaining garlic cloves (double for 4 portions).
- Medium-dice the celery.
- Small-dice the tomatoes
- Pick the thyme leaves off the stems.
- Roughly chop the chipotle pepper, reserving the adobo sauce.
Step 2: Cook the rice
- In a medium pot, combine the rice, demi-glace and 1 ¼ cups water (double for 4 portions); bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Step 3: Make the stock & cook the chicken
- Meanwhile, pat the chicken dry; season with salt.
- In a second medium pot, add the chicken, quartered onion, smashed garlic, celery, all but 2 sprigs of cilantro and 2 ½ cups water (double for 4 portions); bring to a boil.
- Reduce to heat to medium and cook, stirring occasionally, 13 to 15 min., until the chicken* is cooked through.
- Transfer the chicken to a shallow bowl and let the stock cool. Using two forks, shred the chicken.
- Chicken thighs: 8 to 12 min.
Step 4: Make the sauce
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the diced onion and minced garlic. Sauté, 2 to 3 min., until translucent.
- Add the tomato paste and chipotle pepper and adobo sauce. Sauté, 1 to 2 min., until dark red.
- Add the tomatoes and thyme. Sauté, 3 to 4 min., until the tomatoes have softened.
- Add 1 cup of the stock (double for 4 portions) and cook, 4 to 5 min., until the liquid has evaporated.
Step 5: Make the chicken tinga & serve
- To the pan of sauce, add the chicken and S&P.
- Cook, stirring often, 2 to 3 min., until coated and combined.
- Divide the rice between your plates.
- Top with the chicken tinga.
- Garnish with the remaining cilantro. Bon appétit!