6 servings
Chicken Tinga
DinnerIngredients
700 g Chicken (broiler, thigh, meat, raw)
2 cup Tomatoes (canned, red, ripe, diced)
1 cup, sliced Onions (raw)
3 clove Garlic (raw)
3 tbsp Sauce (tomato chili sauce, bottled, salted)
1 tbsp Spices (chili powder)
2 tsp Spices (paprika)
1 tsp, leaves Spices (oregano, dried)
1 tsp Spices (cumin seed)
1/2 cup Soup (stock, chicken, homemade)
1 tbsp Vegetable oil (olive)
1 tsp Salt (table)
1/2 × 5 ml whole Spices (pepper, black)
Instructions
1
Place the chicken thighs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 20 minutes until cooked through. Remove and shred with two forks. Reserve 1/2 cup of the cooking liquid.
2
Heat olive oil in a large skillet over medium heat. Cook the diced onion for 5 minutes until softened. Add the garlic and cook 30 seconds.
3
Add the diced tomatoes, chili sauce, chili powder, paprika, oregano, cumin, salt, and pepper. Stir to combine.
4
Add the chicken broth and simmer for 10 minutes until the sauce thickens slightly.
5
Add the shredded chicken and stir to coat. Simmer for another 10 minutes, adding reserved cooking liquid if the mixture is too thick.
6
Serve on tostadas, in tacos, or over rice. Top with sliced avocado, crumbled queso fresco, and fresh cilantro.
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