Chicken Tinga
Chicken Tinga originating in Puebla, Mexico, it is shredded chicken in a tomato and chili chipotle sauce. It has a smoky flavor with just enough heat from the chipotle.
- Prep Time: :20
- Cook Time: :20
- Total Time: :40
- Yield: 4 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Mexican
Ingredients
Units
Scale
- No-Stick Cooking Spray
- 1–1/4 pounds boneless skinless chicken thighs
- 1/4 teaspoon garlic salt
- 1/2 cup chopped yellow onion
- 1 can (14.5 oz each) Diced Tomatoes, drained
- 1 can (8 oz each) Tomato Sauce
- 1/3 cup chopped chipotle peppers in adobo sauce
- 1/2 cup crumbled queso fresco cheese
- 1/2 cup chopped avocado
- Spanish Rice, optional
- Schmaltz-Refried Pinto Beans, optional
Instructions
- Spray large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with garlic salt and cook 3 to 5 minutes or until browned on both sides.
- Add onion; cook until tender. Add drained tomatoes, tomato sauce and peppers; stir to combine. Reduce heat to low; simmer 20 minutes, stirring occasionally.
- Remove chicken from skillet; shred with two forks. Return chicken to sauce mixture; stir to combine. Sprinkle each serving with cheese and avocado. Serve with rice and beans, if desired.
- Serve on tortillas.
Nutrition
- Serving Size: 4
Find it online: https://goingmywayz.com/chicken-tinga/