CHICKEN TINGA

By RoketJSquerl

Ingredients

• 2 chicken breasts
• 1/2 cup + 1 tbsp vegetable oil, divided
• 1/2 medium brown onion, diced
• 3 cloves garlic, minced
• 1 tbsp paprika
• 2 tsp dried oregano
• 1 tsp chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• Salt and pepper, to taste
• 14 oz. can tomato sauce
• 4 small corn tortillas, to serve
• 1/2 small cabbage, shredded, to serve
• 1/2-3/4 cup sour cream, to serve

Details

Servings 1
Adapted from closeencountersofthecookingkind.com

Preparation

Step 1

Method:

Poach chicken by adding chicken breasts to a medium saucepan, covering with cold water, then bringing to boil over medium heat. Once boiling, remove from heat, cover saucepan and allow to poach for 20 minutes, until cooked through.

When poached, remove from water and shred chicken with two forks.
While chicken is poaching, make sauce. Heat 1 tbsp vegetable oil in a medium saucepan over medium heat and cook onion and garlic, stirring occasionally, until translucent and softened, about 5-6 minutes.

Add paprika, oregano, chili powder, coriander, cumin and salt and pepper and cook for a further 30 seconds. Add tomato passata, cover and bring to boil, then reduce heat to low and simmer for about 15 minutes, until thickened slightly. Add shredded chicken and mix well.

When ready to serve, heat ½ cup vegetable oil in a medium frying pan over medium heat. Add one corn tortilla to the oil and heat for 20-30 seconds on each side, until starting to crisp and puff up. Set on a paper-towel lined plate and repeat with remaining tortillas. To serve, top tortillas with shredded cabbage, chicken and sour cream.