Description
Delicious Chicken Tinga, perfect for tacos or rice.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 medium onion, thinly sliced
- 1 can (14 oz) fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce (or to taste)
- Juice of 2 limes
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the chicken: Place chicken breasts in a large pot, cover with water, season with salt, and boil over medium heat for 20-25 minutes until cooked.
- Shred the chicken: Remove from pot and let cool slightly before shredding with two forks.
- Sauté aromatics: In a skillet over medium heat, heat olive oil and sauté onions until soft (about 5 minutes). Add minced garlic and cook until fragrant (about 1 minute).
- Create the sauce: Stir in tomatoes, chipotle peppers, cumin, lime juice, salt, and pepper. Simmer for about 10 minutes.
- Combine: Add shredded chicken to the skillet and mix well with the sauce. Simmer on low heat for an additional 5 minutes.
- Serve: Serve Chicken Tinga on warm tortillas or over rice/nachos. Garnish with extra lime juice or cilantro if desired.
Notes
- Optionally, garnish with cilantro and extra lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg