Mexican Chicken Tinga 

5 Chicken Thigh fillets 

1 onion, diced 

3 garlic cloves 

2 tsp Dried oregano leaves 

800g crushed tomatoes 

⅓ cup Chipotle in adobo sauce (mexican food aisle Woolies or Coles)

1 cup chicken or vegetable stock 

Optional added flavour: 1 tbsp mingle mexican seasoning 

Heat oil in a large saucepan over medium/high heat. Add onion and garlic and cook for 1 min. Add oregano and combine. Add canned tomatoes, stock, chipotle sauce and seasoning if using and stir in. Bring to a light boil and lay out the chicken fillets on top. Then lightly press them down so they get covered by the sauce. Allow to lightly simmer over medium/low heat for 45 min- 1 hour, stirring every so often. Once the sauce thickens, stir more consistently. Once the chicken is falling apart, pull out the chicken, allow the sauce to continue lightly simmering. Shred the chicken using forks and put back into the sauce and stir to combine. Enjoy with rice or use later for nachos or Burrito Bowls if numbers allow.

My FitnessPal Quick Add: 

393 CAL; P40.2g, C37.7g, F8.5g