Description
A vibrant and flavorful Mexican dish featuring smoky chipotle peppers, tender chicken, and rich tomato sauce, served with warm corn tortillas.
Ingredients
Scale
- 2 lbs chicken thighs or breasts
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 2–3 chipotle peppers in adobo sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- Corn tortillas for serving
- Fresh cilantro for garnish
Instructions
- Sauté the onion: In a large skillet, warm the olive oil over medium heat. Once hot, add the chopped onion, and sauté until it turns translucent.
- Add the garlic: Toss in minced garlic and allow it to cook for about 1 minute until fragrant.
- Mix the sauce: Stir in the tomato sauce, chipotle peppers, cumin, oregano, salt, and pepper. Allow to simmer for about 10 minutes.
- Cook the chicken: Bring a pot of water to a rolling boil. Add the chicken and cook until fully cooked, approximately 20 minutes. Shred the chicken.
- Combine the flavors: Add the shredded chicken into the skillet, mixing it into the sauce thoroughly. Let it simmer for an additional 5-10 minutes.
- Serve: Warm corn tortillas and scoop Chicken Tinga into them, garnished with fresh cilantro.
Notes
Chicken Tinga tastes even better the next day. Store in airtight containers for maximum flavor retention.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg