Chicken Tinga
Shredded poultry braised in a tomato-based sauce with chipotle peppers and onions. Served warm in tortillas or over rice with toppings.
Ingredients
Method
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the hot skillet. Sear until golden on both sides, about 4 minutes per side.
Remove chicken and set aside. Add sliced onion to the skillet and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
Add canned tomatoes with their juices, chipotle peppers, oregano, and chicken broth. Stir to combine. Return chicken to the skillet and bring to a simmer.
Reduce heat to medium-low and simmer uncovered for 20 minutes, or until chicken reaches 165°F internally and is tender.
Remove chicken and shred it with two forks. Return shredded chicken to the skillet and stir into the sauce. Simmer for 3 more minutes. Taste and adjust seasoning with salt and pepper.
Warm tortillas and fill each with a spoonful of tinga. Top with diced white onion and fresh cilantro.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →