Description
Tinga Chicken is a vibrant and flavorful Mexican dish that features tender shredded chicken simmered in a smoky chipotle sauce. This delightful recipe transforms any meal into a festive occasion, making it perfect for tacos, rice bowls, or as a dip. With its bold flavors and comforting essence, Tinga Chicken is not just dinner; it’s an experience that brings family and friends together around the table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium onion, thinly sliced
- 2 canned chipotle peppers in adobo sauce
- 1 can (14.5 oz) diced tomatoes
- 1 cup low-sodium chicken broth
- ¼ cup fresh cilantro, chopped
Instructions
- 1. Prepare the Chicken: In a large pot, place chicken breasts and cover with chicken broth. Bring to a gentle boil and cook for 15-20 minutes until fully cooked. Remove from heat and shred the chicken.
- 2. Sauté Aromatics: In the same pot, add olive oil over medium heat. Sauté onions and garlic until golden brown (about 5 minutes).
- 3. Blend Sauce: In a blender, combine diced tomatoes, chipotle peppers, and half of the sautéed onion mixture. Blend until smooth.
- 4. Combine Everything: Pour the blended sauce back into the pot with remaining onions. Stir in shredded chicken and adjust consistency with broth as needed. Simmer on low for 10 minutes.
- 5. Serve It Up: Serve Tinga Chicken on warm tortillas or rice, garnished with cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 330mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
Keywords: - Swap shredded chicken with turkey for a healthier option. - Add jalapeños for extra heat or black beans for added texture. - Store leftovers in an airtight container in the fridge for up to three days.