Chicken Tinga
This mouthwatering Chicken Tinga recipe has tender, shredded chicken simmered in a smoky and spicy tomato-chipotle sauce. This easy Mexican recipe is a flavorful delight that's perfect for tacos, tostadas, or as a delicious filling for sandwiches.
Servings 0
Calories 363kcal
Ingredients
- 2 lbs boneless skinless, chicken thighs
- 4 cups chicken broth
- 2 onions divided
- 3-4 peeled whole garlic cloves
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 2-3 chipotle peppers in adobo sauce or more
- 1 large can 28 oz, whole peeled tomatoes
- chopped fresh cilantro
- cotija cheese crumbled
- corn tortillas
Instructions
- Place onions, garlic cloves, salt and oregano in large stock pot. Add chicken thighs on top.
- Add broth and bring to a boil over medium high heat and reduce heat to medium low and simmer for 30 minutes, stirring occasionally.
- Remove chicken from pot and set aside. Use a slotted spoon to remove the onions and garlic. Remove broth and reserve.
- Add oil and 1 diced onion to the same stock pot. Cook over medium heat until onions begin to soften, about 5 minutes.
- Transfer the reserved broth to the pot and over high heat, boil mixture until liquid is reduced to half, about 20 minutes.
- Add reserved onions and garlic, tomatoes and chipotle peppers to a food processor. Process for about 5-10 seconds or until smooth.
- Add tomato puree mixture to the pot with broth and onions.
- Shred or chop chicken and add to the same pot.
- Cook for 20 minutes over medium high, stirring occasionally as sauce begins to evaporate and thicken.
- When ready to serve, serve on top of corn tortillas with chopped fresh cilantro and crumbled cotija cheese.
Nutrition
Calories: 363kcal