- 1.2kg Chicken Thighs
- Oil
- 1 Chopped Onion
- 3cloves Sliced Garlic
- Salt
- 25g Tomato Puree
- 400g Sun-Dried Tomatoes/Fire Roasted Peppers
- 2 Large Chopped Tomatoes
- 200g Chicken Stock
- 50g Chipotle Paste
- 5g Salt
- 20g Apple Cider Vinegar
- Flatbreads
- Little Gem Lettuce
- Sour Cream
- Immersion Blender
Pre-heat the oven to 200°c/400°f.
Lay out chicken thighs on a sheet tray. Generously salt both sides and roast in the oven for 25 minutes.
Add a oil, chopped onion, sliced garlic, and salt to a pan and fry on medium heat for 5 minutes.
Add tomato puree to the pan, mix, and fry for 2-3 minutes.
Add sun-dried tomatoes/fire roasted peppers, large chopped tomatoes, chicken stock, and chipotle paste to the pan. Simmer for 10-15 minutes until it's thickened a bit and the fresh tomatoes are cooked through.
Stir in salt and apple cider vinegar then blend with an immersion blender until smooth.
Shred the chicken by hand then mix it with the sauce.
Lightly grill the flatbreads, add a tablespoon of the chicken tinga to each flatbread, add some chopped little gem lettuce, and drizzle with sour cream.