Chicken Tinga Tacos

• Chicken thigh(700 g)
• Onion(1)
• Garlic(3 cloves)
• Chipotle in Adobo(2 tbsp)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Chicken Broth(120 ml)
• Olive oil(1 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Tortilla(8)
• Lettuce(1)
• Avocado(2)
• Sour cream(120 ml)optional
• Coriander(15 g)
• Lime(2)

Method

1. 1

   Thinly slice the {Onion}, mince the {Garlic}, shred the {Lettuce}, roughly chop the {Fresh cilantro}, cut the {Lime} into wedges, and slice the {Avocado}.

   ~14 min

2. 2

   Heat the {Olive oil} in a large skillet over medium heat. Add the {Chicken thigh}, half the {Salt}, and the {Black pepper}, then cook until lightly golden in spots, 6 minutes. Transfer to a plate.

   ~6 min

3. 3

   Add the {Onion} to the skillet and cook for 4 minutes until softened. Stir in the {Garlic}, {Cumin}, {Smoked paprika}, {Oregano}, {Tomato paste}, and {Chipotle in Adobo} for 1 minute until fragrant.

   ~5 min

4. 4

   Pour in the {Canned tomatoes} and {Chicken Stock}. Return the {Chicken thigh} to the pan, bring to a gentle bubble, then cover and simmer for 12 minutes until the chicken is cooked through.

   ~12 min

5. 5

   Transfer the chicken to a board and shred it into bite-size pieces. Return it to the sauce with the remaining {Salt} and simmer uncovered for 2 minutes so the sauce thickens and coats the chicken.

   ~2 min

6. 6

   Warm the {Tortilla}, then fill with the chicken tinga and top with {Lettuce}, {Avocado}, {Sour cream}, {Fresh cilantro}, and a squeeze of {Lime}. Serve any extra toppings on the side.

   ~0 min