Chicken Tinga with Potatoes

Name: Thermomix recipe: Chicken Tinga with Potatoes
Prep time: 5 min
Cook time: 35 min
Ingredients: 2 chargrilled chicken breast fillets, cut in pieces; 1 chorizo cured cut in pieces; 1 red onion halved; Handfuls fresh coriander or cilantro roots and leaves; 2 cloves garlic; 1 Teaspoon cumin seeds; 2 Tins diced tomatoes; 2-3 red-skinned potatoes, cubed; 2-3 chipotle chilli in adobo sauce; 1 Tablespoon Worcestershire Sauce; 2 Tablespoons coconut sugar (optional); Few sprigs oregano (leaves only); pink salt flakes and pepper to taste

Serves 6 Prep Time 5 minutes Cook Time 35 minutes Rated:

A delicious topping to tostadas, filling for quesadillas, or just serve with rice, corn chips and plenty of salsa. Arriba!

This recipe was originally created for my sell out Mexican Fiesta classes, (which are as rare as hens teeth now) and may show up as an Insider video in the future.

Chicken Tinga, or 'Tinga de Pollo,' is a traditional Mexican dish originating from Puebla, a region celebrated for its rich culinary heritage. Its name, 'tinga,' refers to a stew-like preparation characterized by shredded chicken simmered in a smoky, flavorful sauce made with tomatoes, chipotle peppers, onions, and aromatic spices. The dish is deeply rooted in Puebla's history, reflecting a blend of indigenous and Spanish influences that define much of Mexican cuisine. Often served on tostadas and garnished with crema, queso fresco, and avocado, chicken tinga is a versatile recipe cherished for its bold flavors and comforting appeal. It has since gained popularity worldwide, adapting to various culinary traditions while maintaining its authentic essence.

It is served here with Pumpkin Seed Salsa, Mexican Charred Corn and Quinoa Salad, Flour and Duck Fat Tortillas and fresh lime. This originally appeared in Keeping it Simple which is now only available as an ebook or as part of your Insider Club membership.

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

2 chargrilled chicken breast fillets, cut in pieces
1 chorizo cured cut in pieces
1 red onion halved
Handfuls fresh coriander or cilantro roots and leaves
2 cloves garlic
1 Teaspoon cumin seeds
2 Tins diced tomatoes
2-3 red-skinned potatoes, cubed
2-3 chipotle chilli in adobo sauce
1 Tablespoon Worcestershire Sauce Recipe
2 Tablespoons coconut sugar (optional)
Few sprigs oregano (leaves only)
pink salt flakes and pepper to taste BUY

Do

1: Placed cooked chicken into Thermomix bowl and shred 3-4 sec/Reverse/speed 4. Remove from bowl and set aside.
2: Place chorizo, onion, coriander roots, garlic and cumin seeds into Thermomix bowl and chop 4 sec/speed 7. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.
3: Add tomatoes, potato, chillies, sauces, sugar and oregano. Cook 30 min/90ºC/Reverse/speed 1. Taste and adjust seasoning. Check that potatoes are cooked. Add a few more minutes cooking time if needed.
4: Add shredded chicken back into the bowl and stir with spatula to just combine.
5: Keep hot until ready to serve.

Serve with accompaniments of choice such as warm tortillas, feta cheese, grape tomatoes, avocado, coriander leaves, lime wedges.

1000's of recipes that work Join us today and start cooking!

Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!