Description
This Chicken Tinga recipe is a flavorful and spicy Mexican dish featuring tender shredded chicken in a smoky, tangy chipotle tomato sauce. Perfect for tacos, tostadas, or served over rice, this dish is sure to become a family favorite!
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 small white onion, thinly sliced
- 2 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce from the chipotle can
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1/2 cup low-sodium chicken broth
- 3 cups cooked and shredded chicken (such as rotisserie or poached chicken breast)
Instructions
- Prepare the Sauce: Heat olive oil in a skillet, sauté onion and garlic. Add chipotle peppers, adobo sauce, spices, salt, tomatoes, and broth. Simmer for 10 minutes.
- Blend the Sauce: Cool slightly, then blend the mixture until smooth.
- Combine with Chicken: Return sauce to the skillet, add shredded chicken, simmer until heated through and sauce thickens.
- Serve: Enjoy warm with tortillas, rice, or over tostadas.
Notes
- Adjust chipotle peppers for desired heat level.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
