Mexican Chicken Tinga with Lime Rice

Mexican chicken tinga, with free-range British chicken thighs, is about to become your favourite dish. Simmered in a rich tomato sauce with pepper, chilli paste, passata and spinach. Fibre-rich brown rice to mop up any extra sauce, so you don't leave one bite behind.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Finely dice the onion. Thinly slice the pepper. Thinly slice the chicken into 2cm thick strips. Heat a large frying pan with 2 tsp oil on medium-high heat. Add the chicken and cook for 2 mins, until golden. Add the onion and pepper and cook for 5-6 mins, stirring occasionally, until the veg is softened and the chicken is golden.

Step 2

Add the spice mix and chilli paste to the pan and cook for 1 min. Add the passata and 100ml water (50ml for 1 person) then bring to a boil. Season with sea salt and black pepper. Simmer for 5-6 mins, until the sauce thickens and the chicken is cooked through.

Step 3

Meanwhile, roughly chop the coriander. Zest and quarter the lime. Heat a separate frying pan with 1 tsp oil on medium-high heat. Add the rice and a splash of water and cook for 1-2 mins, until piping hot. Stir through the zest and season with sea salt and black pepper.

Step 4

Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.

Step 5

In the final minute of cooking the chicken, add the spinach and half the coriander and stir to wilt. Season with the juice from 2 lime wedges, a pinch of sea salt and black pepper.

Step 6

Serve the chicken tinga with the limey rice alongside. Garnish with the remaining coriander and lime wedges.

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