Free-range Mexican-style Chicken Tinga, Coriander Rice & Lime Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

80g brown rice

(100% Brown Rice)
40g baby spinach
1 handful of fresh coriander
80g greek style yoghurt (Milk)
2 tsp pumpkin seeds
300g British Free Range chicken thighs
1 onion
200g passata

(tomatoes, salt, citric acid)
1 pepper
1 unwaxed lime
1 tbsp chipotle chilli paste

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
25g honey (use half)
1 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	117Kcal	621Kcal
	489kJ	2600kJ
Fat	4.8g	26g
of which saturates	1.5g	8.0g
Carbohydrates	11g	59g
of which sugars	4.0g	21g
Protein	7.7g	41g
Salt	0.15g	0.82g
Fibre	1.7g	9.0g

Ingredients

2 tsp pumpkin seeds (use half)
40g baby spinach (use half)
80g brown rice (use half)

(100% Brown Rice)
80g greek style yoghurt (use half) (Milk)
25g honey (use a quarter)
1 tbsp chipotle chilli paste (use half)

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
1 handful of fresh coriander (use half)
150g British Free Range chicken thighs
1 onion (use half)
1 tbsp Mexican spice mix (use half)

(Oregano, Smoked Paprika, Coriander, Cumin)
1 unwaxed lime (use half)
1 pepper (use half)
200g passata (use half)

(tomatoes, salt, citric acid)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	117Kcal	621Kcal
	489kJ	2600kJ
Fat	4.8g	26g
of which saturates	1.5g	8.0g
Carbohydrates	11g	59g
of which sugars	4.0g	21g
Protein	7.7g	41g
Salt	0.15g	0.82g
Fibre	1.7g	9.0g

Back

High protein 7 plants

Free-range Mexican-style Chicken Tinga, Coriander Rice & Lime Yoghurt

Prep time: 15 mins

Total time: 30 mins

Cuisine: South American

Food group: Poultry

Mexican chicken tinga, with juicy British chicken thighs, is about to become your favourite dish. Simmered in a rich tomato sauce with pepper, vibrant Mexican spices, passata and spinach. Fluffy brown rice, flecked with fresh-cut coriander, to mop up any extra sauce and so you don't leave one bite behind.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a grater, a small bowl, a sieve & a measuring jug

Get prepped

Add the rice to the saucepan and simmer for 25-30 mins, until cooked, then drain and return to the pan
Meanwhile, thinly slice the onion and pepper. Dice the chicken into 3cm pieces

Build the dish

Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken, onion and pepper and cook for 5-6 mins, until the veg softens and the chicken is golden. Season with salt and pepper
Add the Mexican spice and cook for another 1 min, then stir in the passata, chipotle paste (add less for less heat), the half pack of honey and 100ml water (50ml for 1 person)
Bring to a boil, then simmer for 7 mins, until the sauce thickens and the chicken is cooked through

Make the lime yoghurt

Meanwhile, zest and halve the lime
In the small bowl, combine the yoghurt with the lime zest, a squeeze of lime juice and a pinch of salt
Roughly chop the coriander. Rinse the spinach

Finishing touches

When ready, stir the spinach into the chicken for 1-2 mins, until wilted. Remove from the heat and season to taste. Add a splash of water if needed
Stir the coriander into the cooked rice

Plate up

Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Share the chicken between bowls, with the rice alongside. Scatter over the pumpkin seeds
Finish with a dollop of lime yoghurt. Serve with the remaining lime, cut into wedges