Chicken Tinga combines Mexican flavors of fire roasted tomatoes, chipotle pepper and spices for a juicy and delicious chicken recipe that can be enjoyed in tacos, tostadas, burritos and more!
Servings: 4 people
- 4 pieces chicken breasts
- 3 chicken bouillon
- 1 tsp salt
- 4-5 cups water
Chicken Tinga Sauce
- 1/2 cup chicken stock
- 1 can fire roasted tomato
- 1 chipotle pepper in adobo sauce diced
- 1 tbsp minced garlic
- 1 cup diced yellow onion
- 1 tsp oregano
- 1 tsp salt
- 1 tsp thyme
- 1 tsp cumin
- 1 tbsp olive oil
In a large cooking pan add water, chicken bouillon, salt and chicken. Over medium high heat, cook chicken for 20-25 minutes.
Once the chicken is done, remove it from pan and shred it. Reserve the broth to use in the sauce.
In a large pan, over medium high heat, add olive oil and heat it.
Add the shredded chicken and sauce. Use some of the chicken broth in which the chicken was boiled to thin the sauce if needed.
Place a lid on the pan and bring it to a boil. Cook for 10 more minutes uncovered until sauce is thick.
Calories: 100kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1408mg | Potassium: 400mg | Fiber: 3g | Sugar: 7g | Vitamin A: 432IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 2mg