Chicken Tinga
mexican chicken

Chicken Tinga

Chicken Tinga - an easier version of the classic Mexican shredded chicken in a flavorful smokey sweet tomato-chipotle sauce. Great as a make-ahead regular weeknight dinner or a buffet-style meal when entertaining. Serve it over tortillas, salads, rice, pizzas or veggies. Easy, saucy and incredibly versatile chicken dish!

Prep 10 min
Cook 35 min
Total 45 min
Serves 5 servings
Source African Bites

Instructions

  1. 1
    Season chicken with salt and taco seasoning.
  2. 2
    Heat about 1-2 tablespoons oil in a large skillet on medium heat and place the chicken in the skillet. Cook chicken for 4- 5 minutes, then use tongs to flip the chicken.
  3. 3
    Add the chicken broth, cover the skillet with a lid and cook for 15 minutes or until the internal temperature of the chicken is 165 degrees F and chicken can be easily shredded. Remove and shred using two forks. Reserve any liquid from the chicken. Set aside chicken.
  4. 4
    Add remaining oil to the pan followed by onions and garlic. stir for about 2-3 minutes or until onions are wilte
  5. 5
    Pour in tomatoes, cumin and oregano, continue cooking for about 7-8 minutes. Add chipotle peppers and cook for about 1-2 minutes.
  6. 6
    Add shredded chicken and mix to fully combine with the sauce. Continue cooking for about 3-4 more minutes until the flavors come together. Add broth from the cooked chicken as needed, to prevent the chicken from burning. Season with salt and pepper.
  7. 7
    Garnish with chopped cilantro. Serve with tortilla, Avocados, cheese, rice, and beans or use as filling.

Nutrition per serving, approximate

332 kcalCalories