St Matthew Tinga de Pollo
Kylee Newton - The Modern Preserver
2
15 minutes
45 minutes
Mexican
Dinner/Lunch
The cooler days are setting in here, days feel shorter, and I’m seeking comfort food to warm me through and cuddle up with.
This surprising quick and nourishing recipe is just the thing needed right now, gently spiced with the Mexican flavours found in our St Matthew Chocolate & Manuka Chipotle hot sauce.
Ingredients
2 onions
800g chicken breasts
6 cloves garlic
1 Tbsp salt
½ tsp black peppercorns
1 bay leaf, fresh or dried
1200 ml water
2-3 Tbsp olive oil
4 Tbsp St Matthew Chocolate & Manuka Chipotle
1 400ml can crushed tomatoes
freshly ground black pepper
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Rice, cooked in chicken broth
Cucumber/radishes
Coriander
Lime wedges
Directions
Peel the onions, cut 1 in half and the other roughly dice. Peel the garlic and finely chop 3 of the cloves, leaving 3 whole.
In a large pot add the chicken breasts, the halved onion, 3 whole garlic cloves, the tablespoon of salt, black peppercorns and bay leaf. Cover with the water and bring to a boil on a medium high heat, lower the heat and simmer for 25-30 minutes. Intermittently skim off any foam that forms.
Scoop out the chicken and leave aside to cool. Strain the chicken broth, keeping it all for later. Once the chicken is able to be handled, shred it.
Heat the oil in a large frying pan or low sided Dutch oven with a lid, add the sliced onion, sautéing for about 5 minutes until translucent. Add the chopped garlic and sauté for a further minute. Stir in the St Matthew Chocolate & Manuka Chipotle, then the canned tomatoes.
Lastly add chicken and stir through 200ml of the reserved chicken broth. Cook for 10 minutes, on a simmer with the lid on. Remove the lid and reduce it further for 5 minutes, allowing it to remain slightly soupy. Season with pepper.
Serve with rice cooked in the remaining chicken broth, some finely sliced cucumber or radish discs, coriander and a lime wedge to squeeze over the top.