Recipe: Chicken Tinga

This is a fairly simple recipe which is basically just spicy chicken in a tomato and onion and chili sauce and there isn’t anything wrong with that. This can be made in a slow cooker really easily also and gets most of its spices and flavors from the can of chilies in adobo. This is great on rice or in a burrito and can be topped with fresh vegetable or served with a salad to round out the meal.

Chicken Tinga

AuthorMabDifficultyBeginner

Yields5 Servings
Prep Time16 minsCook Time30 minsTotal Time46 mins

Ingredients
 450 g chicken breast
 4 tbsp olive oil
 2 onions, sliced thinly
 400 g canned tomatoes (or 3-4 large tomatoes, diced)
 1 can chipoltle chilies in adobo
 3 cloves garlic, crushed
 ¼ tsp oregano, thyme, majoram
 salt and pepper

Directions
1

Heat a large pot over medium cook the onions until they are browned, about 5-6 minutes then place them on the side. To the same pot add the tomatoes, cover with water and cook for 8-10 minutes until they soften.

2

Put the cooked tomatoes and water in a blender and add to them garlic, salt, pepper, and as many chipotle chiles from the can as desired, then blend until smooth.

3

Place the onions back in the pan, pour the blended salsa on top of the onions and then add the chicken breast, oregano, marjoram, thyme and simmer until the chicken starts to cook through and the sauce thickens 10-12 minutes.

4

Shred the chicken in the pot with two forks making sure to mix well so that sauce coats the chicken evenly. Adjust seasoning to taste and serve over rice or inside of a tortilla.

Ingredients

Ingredients
 450 g chicken breast
 4 tbsp olive oil
 2 onions, sliced thinly
 400 g canned tomatoes (or 3-4 large tomatoes, diced)
 1 can chipoltle chilies in adobo
 3 cloves garlic, crushed
 ¼ tsp oregano, thyme, majoram
 salt and pepper

Directions

Directions
1

Heat a large pot over medium cook the onions until they are browned, about 5-6 minutes then place them on the side. To the same pot add the tomatoes, cover with water and cook for 8-10 minutes until they soften.

2

Put the cooked tomatoes and water in a blender and add to them garlic, salt, pepper, and as many chipotle chiles from the can as desired, then blend until smooth.

3

Place the onions back in the pan, pour the blended salsa on top of the onions and then add the chicken breast, oregano, marjoram, thyme and simmer until the chicken starts to cook through and the sauce thickens 10-12 minutes.

4

Shred the chicken in the pot with two forks making sure to mix well so that sauce coats the chicken evenly. Adjust seasoning to taste and serve over rice or inside of a tortilla.

Chicken Tinga

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