Chicken Tinga Recipe
Ingredients
Ingredients
- 1 pound whole boneless chicken breast
- 4 plum tomatoes
- 1 1/4 large white onions
- 3 cloves of garlic
- 2 tablespoons canned chipotle
- 1 teaspoon Mexican oregano
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 3 tablespoons cooking oil
- Salt to taste
Steps
- In a large saucepan cover the 1 cup chicken with an inch of water.
- Bring water to a boil. Reduce heat to low and simmer for 20 minutes.
20 min
- Remove 1 cup chicken from the 3 tablespoons cooking water. Save the broth.
- Allow 1 cup chicken to cool to the touch.
- Finely shred the 1 cup chicken. Cut the chicken into 1 inch pieces then pull apart with your fingers.
- Clean, seed and chop the 4 tomatoes.
- Add 4 tomatoes to your blender.
- Add 2 tablespoons canned chipotle to blender. Use 3 tablespoons of chipotle if you prefer it spicier.
- Add 1 clove garlic, 1 teaspoon Mexican oregano to blender jar, ¼ teaspoon black pepper to blender.
- Then add 1 cup of the reserved chicken broth.
- Blend until smooth. About 1 minute.
1 min
- Thinly slice 1 large white onion.
- Slice 2 cloves of garlic.
- Preheat a large frying pan over medium-low heat and add 3 tablespoons of cooking oil.
- Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes. Do not allow the onion to brown.
4 min
- Add the sliced 3 garlic to the pan cook for 1 more minute.
1 min
- Turn the heat to medium and slowly pour the sauce into the pan with the onions and 3 garlic.
- Cook for 5 minutes. The sauce will start to reduce.
5 min
- Turn the heat to low
- Add the shredded 1 cup chicken to the pan and mix well with the sauce.
- Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the 1 cup chicken and onion.
20 min
- Salt to taste.
- Serve as a taco or tostada filling.
Nutrition
Per serving
- kcal
- 109
- protein
- 14 g
- carbs
- 4 g
- fat
- 4 g