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About this recipe

✨

Recipe highlight

Why you’ll love it

Smoky chicken tinga, roasted poblano peppers, creamy black beans, sweet corn, and bubbling melted cheese come together in one vibrant Mexican-inspired dinner. 🌶️

Ingredients

• Roasted poblano peppers 🌶️
• 🌶️ 4 large poblano peppers
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• 🧂 ¼ tsp fine sea salt
• Chicken tinga filling 🍗
• 🍗 700 g boneless skinless chicken breasts or thighs (1½ lb)
• 🍅 400 g canned chopped tomatoes (14 oz)
• 🧅 1 large yellow onion, thinly sliced
• 🧄 4 garlic cloves, minced
• 🌶️ 25 g chipotle peppers in adobo, finely chopped (1½ tbsp / 0.9 oz)
• 🥣 250 ml chicken stock (1 cup / 8.5 fl oz)
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• 🌿 4 g ground cumin (1½ tsp / 0.14 oz)
• 🌿 2 g dried oregano (1 tsp / 0.07 oz)
• 🌶️ 2 g smoked paprika (¾ tsp / 0.07 oz)
• 🍎 10 ml apple cider vinegar (2 tsp / 0.35 fl oz)
• 🍬 5 g brown sugar or honey (1 tsp / 0.18 oz)
• 🧂 ¾ tsp fine sea salt
• ⚫ ½ tsp ground black pepper
• Beans and corn 🫘
• 🫘 240 g canned black beans, drained and rinsed (1½ cups / 8.5 oz)
• 🌽 150 g sweetcorn, drained (¾ cup / 5.3 oz)
• 🍋 Juice of ½ lime
• 🌿 10 g fresh coriander, chopped (⅓ cup / 0.35 oz)
• Cheese topping 🧀
• 🧀 180 g grated Monterey Jack, mozzarella, or mild cheddar (1½ cups / 6.3 oz) dairy
• 🌶️ 1 small jalapeño, thinly sliced, optional
• To serve 🍽️
• 🥑 Diced avocado
• 🍅 Fresh tomato salsa
• 🥛 Sour cream or thick Greek yogurt dairy
• 🍋 Lime wedges
• 🌿 Fresh coriander
• 🧅 Finely sliced red onion

Preparation

• 1 Prepare the peppers 🌶 Heat the oven to 210°C (410°F). Cut the poblano peppers lengthwise and remove the seeds and pale membranes while keeping the stems attached.
• 2 Roast the peppers 🔥 Arrange the pepper halves cut-side up in a large baking dish. Brush with olive oil, season lightly with salt, and roast for 12–15 min until slightly softened but still able to hold the filling.
• 3 Cook the chicken 🍗 Place the chicken, stock, half of the sliced onion, ½ tsp salt, and black pepper in a covered saucepan. Simmer gently for 16–20 min, until the chicken is cooked through. Transfer the chicken to a plate and reserve 150 ml of the cooking liquid.
• 4 Shred the chicken ✨ Let the chicken rest for 5 min, then shred it into thin pieces using two forks. Keep the pieces moist and slightly chunky rather than shredding them too finely.
• 5 Build the tinga sauce 🍅 Heat olive oil in a large skillet. Add the remaining onion and cook for 6–7 min until soft and lightly caramelized. Add garlic, cumin, oregano, smoked paprika, and chipotle, then cook for 30 sec.
• 6 Simmer the filling 🌿 Add chopped tomatoes, reserved cooking liquid, vinegar, brown sugar, and the remaining salt. Simmer uncovered for 10–12 min until the sauce becomes thick and glossy.
• 7 Add chicken, beans, and corn 🫘 Fold the shredded chicken, black beans, and sweetcorn into the sauce. Simmer for another 3–4 min, then stir in lime juice and chopped coriander. The mixture should be juicy but not watery.
• 8 Fill the peppers 🥄 Divide the chicken tinga mixture evenly among the roasted poblano halves. Press the filling in gently and arrange the peppers closely together so they remain upright.
• 9 Add cheese and bake 🧀 Sprinkle the grated cheese over each stuffed pepper and add sliced jalapeño if using. Bake at 200°C (390°F) for 12–15 min, until the cheese is melted and bubbling around the edges.
• 10 Finish and serve 🍋 Rest the stuffed peppers for 5 min. Finish with avocado, fresh salsa, coriander, red onion, sour cream, and a squeeze of lime before serving.

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