Low FODMAP Chicken Tinga

This is a twist on the Mexican Tomato Sauce recipe from our Mix ‘n Match collection. We’ve tweaked the spices and paired it with shredded chicken. Try it for some variation on your usual Mexican Chilli.

Ingredients (serves 4)

For the sauce:

• 2 tbsp extra virgin olive oil

• 1 whole garlic clove, peeled*

• 1 x 400g can of plum tomatoes

• 1 carrot, grated

• 1/2 tsp chipotle powder

• 1/4 tsp dried oregano

• 1/4 tsp dried marjoram

• 1/2 red chilli, finely sliced

• 1 dessert spoon of red wine vinegar (you can swap this and the sugar for 150 ml red wine)

• 1 dessert spoon of sugar

• a shake of Worcestershire sauce

• 250 ml of low-FODMAP vegetable stock made with as San Elk or Massel Vegetable Stock Powder

• a handful or coriander leaves

• a squeeze of lime

For the chicken:

• 2 large chicken breasts

• 2 bay leaves

• 1/4 tsp dried oregano

• 1/4 tsp salt

Method:

Poach the chicken breasts in simmering salted water with the bay leaves for 12 to 15 mins until cooked through, skimming off any foam that forms. Remove from the water allow to cool a little and then shred with a couple of forks (or your fingers).

Whilst waiting for the chicken to poach, start to prepare the tomato sauce. Add the oil and whole garlic clove to a large pan and heat gently for a minute, then remove the garlic.

Add the grated carrot and cook for a couple of minutes until softened.

Add the spice and herbs and heat for a minute or so.

Add all the remaining ingredients and simmer gently for 15-20 minutes to develop depth of flavour and reduce down.

Add the shredded chicken to the sauce and simmer for a few minutes to intensify the flavours.

Squeeze over lime juice and garnish with the coriander, and serve with rice.