Chicken Tinga Tacos

For 2 servings

• chicken breasts2
• chicken stock500 ml
• olive oil1 tbsp
• onion, sliced1/2
• garlic clove, crushed1
• tin chopped tomatoes200 g
• smoked paprika1/2 tsp
• chilli powder (adjust to taste)1/4 tsp
• white vinegar1 tsp
• small tortillas6
• Fresh coriander and sliced red onion, to serve

1. 1

   Put the chicken breasts in a pan and cover with the chicken stock. Bring to a gentle simmer over medium heat, then reduce the heat to low, cover, and poach for 15 to 18 minutes, until the chicken is cooked through with no pink in the middle.

2. 2

   Remove the chicken with tongs or a slotted spoon and set aside to cool slightly, reserve a splash of the poaching stock. Once cool enough to handle, shred the chicken into bite sized pieces using two forks.

3. 3

   Heat the olive oil in a pan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened.

4. 4

   Add the garlic and cook for 30 seconds until fragrant.

5. 5

   Add the chopped tomatoes, smoked paprika, chilli powder and vinegar. Simmer for 10 to 12 minutes, stirring occasionally, until thickened, adding a splash of the reserved poaching stock if the sauce looks too thick or is catching on the pan.

6. 6

   Stir the shredded chicken into the sauce and simmer for 5 minutes, until well coated and heated through.

7. 7

   Warm the tortillas briefly in a dry pan or microwave.

8. 8

   Fill each tortilla with the chicken tinga and top with fresh coriander and sliced red onion.