Jo Pratt's chicken and black bean Tinga tacos with watermelon salsa Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jo Pratt’ s chicken and black bean Tinga tacos with watermelon salsa By You Magazine - August 30, 2020 Tinga is a Mexican dish where chicken is cooked with onion, tomatoes and chipotle sauce then shredded when cooked. I like to do a half chicken and half black bean combo to mix things up and reduce our meat intake. Put everything on the table to make a sharing supper for everyone to dig into. Malou Burger TIME TAKEN: 50 MINUTES SERVES 4 1 tbsp olive oil 1 onion, finely chopped 4 cloves garlic, grated or crushed 1 tsp dark brown sugar 1 tsp chipotle paste (or more for a spicier finish) 1 tsp red or white wine vinegar 400g can chopped tomatoes 400g can black beans or kidney beans, drained 2 chicken skinless breasts, or 350g boneless chicken thighs FOR THE SALSA 300g watermelon, diced into small pieces 4 spring onions, chopped ½ green chilli, deseeded and finely chopped ½ small bunch coriander, chopped juice of ½ lime 2 tbsp olive oil flaked sea salt and freshly ground black pepper TO SERVE 1 large ripe avocado, sliced or mashed sour cream 1 small red onion, finely sliced and mixed with juice of ½ lime grated cheddar cheese coriander leaves, roughly chopped soft corn or flour tortillas, warmed through 1. Heat the oil in a heavy-based saucepan or casserole dish. 2. Add the onion to cook for 5 minutes or until softened and starting to turn golden. Add the garlic then cook for a further minute before stirring in the sugar, chipotle paste, vinegar, tomatoes, 200ml water and the black beans. Mix everything together and bring to a simmer. 3. Add the chicken to the pan, spooning over the sauce to cover. Put the lid on and simmer gently for 30 minutes until the chicken is cooked and the sauce thickened. 4. Meanwhile, make the salsa by mixing everything together in a serving bowl and seasoning with salt and pepper. 5. Once cooked, remove the chicken from the pan and sit on a plate or board. Using two forks, shred into strips and then return the shredded meat back to the sauce. 6. Serve the tinga with the salsa, avocado, sour cream, red onion, cheese and coriander. Pile everything into warm tortillas, wrap and prepare to get messy. FLEXIBLE Pescatarian Swap the chicken for some chunky white fish such as cod, pollock or haddock. Let the tomato and black bean sauce cook alone for 20 minutes then add 400g fish fillets to the pan. Spoon over the sauce, cover with a lid then cook for 10 minutes. Break the fish into flakes in the pan and serve as above. Get ahead The chicken can sit in the fridge for 3-4 days and be heated through when needed. The recipe can also be doubled up so you can freeze half for another time. Now buy the book with £6 off Our recipes are from The Flexible Family Cookbook by Jo Pratt, which is published by Frances Lincoln, price £20. To order a copy for £14 until 13 September go to whsmith.co.uk and enter the code YOUFLEX at the checkout. Book number: 9780711251687. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved