Mexican Chicken Tinga with Lime Rice

Updated at: Thu, 17 Aug 2023 05:37:42 GMT

Step 1

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

Step 2

2 mins, until golden. Add the onion and pepper and cook for

Step 3

5-6 mins, stirring occasionally, until the veg is softened and the chicken is golden.

Step 4

2. Add the spice mix and chilli paste to the pan and cook for

Step 5

1 min. Add the passata and 100ml water (50ml for 1 person) then bring to a boil. Season with sea salt and black pepper.

Step 6

Simmer for 5-6 mins, until the sauce thickens and the chicken is cooked through

Step 7

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

Step 8

1-2 mins, until piping hot. Stir through the zest and season with sea salt and black pepper.

Step 9

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 10

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 11

6. Serve the chicken ting with the limey rice alongside.

Step 12

Garnish with the remaining coriander and lime wedges

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