Chicken Tinga Recipe
Chicken Tinga is a Mexican dish made with chicken breasts, lime, onion, chiles, chipotle peppers, tomatoes, chicken broth, and a few other ingredients.
Servings 6 servings
- 3 chicken breasts boneless and skinless
- 2 tablespoons olive oil
- 1 white onion peeled and sliced
- 4 cloves garlic minced
- 2 to 4 chipotle chiles in adobo sauce plus 1 tablespoon of the adobo sauce
- 1 jalapeno chopped
- 15 ounce can fire-roasted tomatoes or salsa
- 1 cup chicken broth
- 4 tablespoons honey
- 1 tablespoon brown sugar
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons freshly chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 bay leaf
- Kosher salt and black pepper to taste
- chopped fresh cilantro
- cotija cheese
- lime wedges
- pickled red onions
- sliced avocado
- chopped jalapenos
Cook the Onion and Garlic:
Place a large Dutch oven over medium-high heat and add the oil. Once the oil is hot, add the onion and sauté for 4-5 minutes, stirring occasionally.
Add the garlic and sauté for about 1 minute, stirring frequently.
Remove the Dutch oven from heat and transfer the onion mixture to a blender.
Blend the sauce:
Next, add the chipotles and adobo sauce, jalapeno, tomatoes, chicken stock, honey, brown sugar (if using), cumin, cilantro, lime juice, lime zest, and oregano to the blender.
Cover and purée until smooth.
Shred the meat:
Remove and discard the bay leaf.
Using two forks, shred the meat and mix it into the sauce. Cook for 10 more minutes. Taste and adjust for spices.
Serve the chicken tinga warm, with taco tortilla, and your favorite toppings.
Refrigerate leftovers in a sealed container for up to 3 days or freeze for up to 3 months.
Calories: 253kcal | Carbohydrates: 20g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 387mg | Potassium: 516mg | Fiber: 1g | Sugar: 16g | Vitamin A: 358IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 2mg