Chicken Tinga
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
Calories: 100kcal
Ingredients
Shredded Chicken
- 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
Instructions
Shredded Chicken
- 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.
Chicken Tinga Sauce
- Add all ingredients in a food processor, except for olive oil. Puree it.
Chicken Tinga
- 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.
- Enjoy!
Nutrition
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