Rich, tomatoey, tangy Chicken Tinga may be one of my new favourite summer dinners! My favourite way to serve this is as tacos, but it also goes amazingly on rice, nachos and even flatbreads! You name it! This does require a few specific ingredients, but trust me it’s totally worth it to get that unique, spicy-tangy taste! Chicken Thigh – I prefer to use chicken thigh for recipes like this as it can hold up to high-heat cooking without drying out and it absorbs all the flavours perfectly!
Chipotle Chillies in Adobo
Peppers in Adobo Sauce – I recommend using whole chipotle chillies in adobo sauce if possible. However they can be hard to find in the UK. If you can’t find them, substitute with 3 tablespoons of chipotle paste – BUT! – make sure you use a chipotle paste that has tomato, onion and vinegar in. We like the Sainsburys inspired to cook spicy chipotle paste (pictured below). You may need to add some chilli flakes for extra heat too.
Chipotle Paste
Not only is this a fantastic Friday-night meal, but it’s also a show-stopper at any family get together!
How to make it:
Full recipe with detailed steps in the recipe card at the end of this post I love a recipe without huge piles of pans to wash up at the end! 😆 Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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