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.
Free-range Mexican-style Chicken Tinga, Coriander Rice & Lime Yoghurt
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.
High protein
7 plants
Serving size
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)
Nutritional Information
Calories: 621
Protein: 41g
Carbs: 59g
Fat: 26g
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)
Nutritional Information
Calories: 621
Protein: 41g
Carbs: 59g
Fat: 26g
Free-range Mexican-style Chicken Tinga, Coriander Rice & Lime Yoghurt
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.
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Cooking Instructions
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
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