Chicken Tinga with Black Bean Tacos (4)

Another easy recipe from Claire Thomson’s ” New Kitchen Basics”, my go to cookbook of the moment. Serve with tortillas, soured cream, avocado and lime quarters.

Chicken Tinga with Black Bean Tacos (4)
Print Recipe
Chicken Tinga with Black Bean Tacos (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Season the chicken thighs or legs. Place a frying pan over a high-ish heat, cover the base with oil, and the chicken then fry, skin-side down for five to seven minutes, until browned and crisp.
  2. Cook the other side for about two minutes. Transfer to a warm plate and wipe the pan clean.Add the whole tomatoes, garlic and onion, and cook over a high heat for eight to 10 minutes, turning now and then, until charred.
  3. Transfer half the vegetables to a bowl, then add the spices, oregano and bay leaves to the pan. Cook for about 30 seconds, roughly mashing the vegetables as you go.
  4. Add the vinegar, and return the chicken to the pan along with 250ml water, bring to a boil, then reduce the heat so the liquid is at a bare simmer. Cover and cook for 35-40 minutes, until the chicken is tender.
  5. Meanwhile, roughly chop the reserved vegetables; season with salt, pepper and a handful of coriander. Add lime juice to taste. Transfer the chicken to a plate. Heat the sauce for a few minutes more, until it has reduced by half.
  6. When the chicken is cool, discard the skin and bones, and finely shred the meat. Return it to the sauce and add the beans. Heat through, then serve with tortillas, soured cream, avocado and lime quarters.
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