Chicken Tinga (Tinga de Pollo)

Ingredients

• 2 Chicken Breast (approx. 700-800 grams; poached and shredded)
• 1 Onion (half boiled with chicken, half sliced for the pan; white or brown)
• 3 Garlic (2 cloves for boiling, 1 clove for sauce)
• 2 tsp Table Salt (1 teaspoon for boiling water, 1 teaspoon for sauce)
• 6 Tomato (roma tomatoes)
• 2 tbsp Chipotle Peppers (tablespoons of chipotles in adobo)
• ½ cup Chicken Broth (chicken stock or water)
• 1 tsp Chicken Broth (chicken stock powder)
• 1 tsp Maggi Seasoning Sauce (original seasoning sauce)
• 1 tsp Worcestershire Sauce
• 1 tbsp Vegetable Oil (for frying onion)
• 1 Tostada (or white corn tortillas)
• 1 cup Refried Beans (as a base)
• 1 Lettuce (iceberg, thinly sliced)
• 1 Queso Fresco (or Australian style reduced-fat feta)
• 1 Creme Fraiche (thinned with a bit of water)
• 1 Avocado (sliced or as avocado jalapeño salsa)

Instructions

1. 1

   Start by boiling water with half an onion, 2 garlic cloves, and a teaspoon of salt.

2. 2

   Add two chicken breasts to the boiling water and cook on medium for around 20 minutes until cooked through.

3. 3

   Remove the chicken, let it cool, and shred the meat using two forks.

4. 4

   In a blender, add 6 roma tomatoes, 1-2 tablespoons of chipotles in adobo, 1 clove of garlic, half cup of the chicken cooking water, 1 teaspoon salt, 1 teaspoon chicken stock powder, 1 teaspoon Maggi seasoning sauce, and 1 teaspoon Worcestershire sauce. Blend until smooth.

5. 5

   In a pan on medium heat, add a little oil and cook half a sliced onion until it softens.

6. 6

   Add the shredded chicken to the pan and stir for a minute.

7. 7

   Pour in the blended sauce. Stir and let it reduce until it thickens and deepens in color.

8. 8

   To serve, spread a layer of refried beans on a tostada, top with the chicken tinga, shredded lettuce, crumbled queso fresco, a drizzle of thinned creme fraiche, and sliced avocado.