Goodfood Travels: Mexico City Chicken Tinga
with Savoury Rice & Cilantro
Cooking time
50 minutes
Servings
2/4
Calories
620 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. First stop: Mexico City, where poached-to-tender shredded chicken with spicy chipotle in adobo sauce, fresh tomatoes and thyme is waiting for you to soak your teeth into it.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Tomatoes
- 4g Thyme
- 5 Garlic cloves
- 1 Celery stalk
- 14g Cilantro
- 1 Onion (or shallot)
- 1 Chipotle pepper in adobo
- 30ml Tomato paste
- 160g White rice
- 12g Chicken demi-glace
Contains: Sulphites
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
2 Medium pots
Total Fat
8 g
Saturated Fat
2 g
Sodium
650 mg
Total Carb
88 g
Sugars
10 g
Protein
49 g
Fibre
6 g
Preparation
Mise en place
- Peel and halve the onion; quarter ½ and medium-dice the remaining ½.
- Using the side of your knife, smash 3 garlic cloves; mince the remaining garlic cloves (double for 4 portions).
- Medium-dice the celery.
- Small-dice the tomatoes
- Pick the thyme leaves off the stems.
- Roughly chop the chipotle pepper, reserving the adobo sauce.
Cook the rice
- In a medium pot, combine the rice, demi-glace and 1 ¼ cups water (double for 4 portions); bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Make the stock & cook the chicken
- Meanwhile, pat the chicken dry; season with salt.
- In a second medium pot, add the chicken, quartered onion, smashed garlic, celery, all but 2 sprigs of cilantro and 2 ½ cups water (double for 4 portions); bring to a boil.
- Reduce to heat to medium and cook, stirring occasionally, 13 to 15 min., until the chicken* is cooked through.
- Transfer the chicken to a shallow bowl and let the stock cool. Using two forks, shred the chicken.
Make the sauce
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the diced onion and minced garlic. Sauté, 2 to 3 min., until translucent.
- Add the tomato paste and chipotle pepper and adobo sauce. Sauté, 1 to 2 min., until dark red.
- Add the tomatoes and thyme. Sauté, 3 to 4 min., until the tomatoes have softened.
- Add 1 cup of the stock (double for 4 portions) and cook, 4 to 5 min., until the liquid has evaporated.
Make the chicken tinga & serve
- To the pan of sauce, add the chicken and S&P.
- Cook, stirring often, 2 to 3 min., until coated and combined.
- Divide the rice between your plates.
- Top with the chicken tinga.
- Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
