Chicken Tinga. Shredded chicken simmered in a smokey chipotle, tomato sauce. Perfect for topping tostadas or for filling tacos!
Servings: 4 -6
- 2 pounds chicken thighs preferred
- 1/2 cup onion diced
- 14 ounces tomato sauce
- 3 chipotle peppers in adobo sauce diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon sallt
- 1/4 teaspoon pepper
Slow Cooker Chicken Tinga
Place the chicken in the slow cooker.
In a small bowl combine the tomato sauce, diced chipotles, garlic, oregano, salt and pepper. Stir. Pour over the chicken. Stir to coat the chicken.
Cook on LOW for 6-7 hours until chicken is tender and shreds. Serve on tostadas or in tacos.
Stovetop Chicken Tinga
Heat a small amount of extra virgin olive oil in a large skillet over medium heat. Cook the chicken on each side about 3 minutes.
Pour water or chicken broth into the pan, enough to come halfway up the chicken. Bring to a simmer. Cover and cook for 15-20 minutes until chicken reaches 165 and easily shreds. Remove the chicken from the skillet. Shred.
In a clean skillet, drizzle a small amount of olive oil. Saute the onion until soft and translucent. Add the garlic and cook for an additional 30 seconds. Pour in the tomato sauce, chipotles, oregano, salt and pepper. Stir to combine. Bring to a simmer.
Add the chicken into the sauce. Stir to coat the chicken. Cover and cook on low heat for 15-20 minutes.
Serve chicken warm on tostadas or in tacos.
- Onions can be diced, or sliced depending on preference.
- Fresh tomatoes can be substituted for tomato sauce. Use 5-6 whole tomatoes, clean and de-seed. Blend.
Serving: 1g | Calories: 268kcal | Carbohydrates: 8g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 597mg | Potassium: 563mg | Fiber: 2g | Sugar: 5g | Vitamin A: 582IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 2mg