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Main course · Mexican

Chicken Tinga Poblana with Rice and Avocado

40 min Serves 4 ~574 kcal/serving ~£8.50 (£2.13/serving) Dairy-freeGluten-freeKid-friendly

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Ingredients

  • 600 g chicken thigh fillets
  • 2 tbsp chipotle paste
  • 400 g tomatoes
  • 1 onion
  • 2 garlic cloves
  • 200 ml chicken stock
  • 300 g long grain rice
  • 1 avocado

Nutrition (per serving)

Calories
574 kcal
Protein
37.8 g
Carbohydrate
67.3 g
of which sugars
6.3 g
Fat
15.5 g
of which saturates
3.2 g
Fibre
6.4 g
Salt
0.96 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Simmer the chicken thigh fillets in the chicken stock for 15 minutes until cooked through with no pink remaining, then remove and shred with two forks.

  2. 2

    Cook the long grain rice following the pack instructions.

  3. 3

    Fry the onion and garlic cloves in a large pan for 5 minutes, then add the chipotle paste and tomatoes and simmer for 10 minutes.

  4. 4

    Stir the shredded chicken into the sauce and simmer for a further 5 minutes.

  5. 5

    Serve the tinga over the rice, topped with sliced avocado.

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