Warming Chicken Tinga
with Herbed Rice and Zesty Soured Cream
If you’ve never made chicken tinga (pronounced teen-GA) before, you’re in for a real treat tonight. Originating from Puebla, Mexico, chicken tinga is a versatile dish of tender chicken in a tomato and chipotle sauce which is traditionally served with tacos or tostadas. Because it’s good to be a little bit different, Chef Lizzie decided to serve it with coriander rice, a limey salad and zesty sour cream.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
260
Diced Chicken Breast
1
Chicken Stock Powder
150
Basmati Rice
1
Baby Gem Lettuce
1
Onion
1
Chipotle Ketchup
1
Finely Chopped Tomatoes
1
Lime
150
Soured Cream
(Contains Milk)
1
Ground Cinnamon
1
Ground Cumin
1
Coriander
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Put the ground cumin, ground cinnamon and chipotle ketchup in a mixing bowl with a pinch of salt. Stir together. Add the chicken to the bowl. Coat the chicken in the spices. Cover with some clingfilm and leave in the fridge until you need it. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Add half the chicken stock pot to your pan of boiling water, stir to dissolve and add the rice. Lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam. If the rice is ready before the rest of the meal, don't worry, it will wait!
Halve, peel and thinly slice the onion into half moons. Peel and grate the garlic (or use a garlic press). Remove and discard the root from the lettuce. Halve the lettuce lengthways then slice widthways as thinly as you can and pop in a large bowl. Roughly chop the coriander (stalks and all). Zest the lime, then cut into wedges. Add the sour cream to a small bowl and stir in the lime zest with a pinch of salt and black pepper.
Heat a drizzle of oil in a frying pan on high heat. Once hot, add the chicken and all of its marinade. Stir-fry until browned all over, 6 mins. Lower the heat to medium and add the onion, along with a pinch of sugar (if you have some). Cook, stirring occasionally, until softened, 5 mins.
Pour the diced tomatoes and remaining chicken stock pot into your frying pan and stir to dissolve the stock pot. TIP: Make sure you scrape in any bits stuck to the pan! Bring to the boil, lower the heat and simmer. Stir together and simmer until the sauce has reduced and thickened, 10 mins. Meanwhile, add a squeeze of lime juice to the lettuce along with a pinch of salt and pepper. Toss to combine.
When the rice is cooked, fluff it up with a fork and stir through half the coriander. Stir the remaining coriander through the chicken tinga and add a squeeze of lime juice if you think it needs it. Serve the rice topped with the chicken tinga and the zingy lettuce on the side. Add a dollop of zesty sour cream and finish with any remaining lime wedges. Enjoy!
