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–+ servings

Chicken Tinga

The perfect Chicken Tinga recipe
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Chicken, dinner, Main Course
Cuisine Mexican
Servings 6 people
Calories 241 kcal

Ingredients
  

  • 3 lbs. boneless chicken
  • 6 large ripe tomatoes *roasted, deseeded and crushed
  • 1 large yellow onion
  • 5 cloves of garlic
  • 1 tsp. cumin
  • 1 1/2 tsp. Mexican oregano
  • 1 can chipotle peppers in adobo sauce
  • 2 cups chicken stock
  • 3 tbsp. butter/lard
  • salt and pepper to taste

Instructions
 

  • In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes.
    3 lbs. boneless chicken, salt and pepper to taste, 5 cloves of garlic
  • Remove the chicken and allow it to cool. After the chicken cools, shred it. 
  • In a blender add the boiled onion and garlic clove, one quartered tomato, chipotle peppers including adobo sauce, 2 teaspoons salt, and 2 cups chicken broth to the blender. Puree until smooth.
    1 large yellow onion, 2 cups chicken stock
  • Heat the oil in a large and deep pan over medium heat.
  • Chop remaining onion and cook until soft and translucent (about 2 minutes).
  • Chop remaining tomatoes and chop garlic and add to pan.
  • Add the shredded chicken, the blended chipotle sauce and more chicken broth if needed. Bring to a boil, reduce heat and simmer for 10 minutes.
    1 can chipotle peppers in adobo sauce

Nutrition

Serving: 1mealCalories: 241kcalCarbohydrates: 7.6gProtein: 25gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 6.7gMonounsaturated Fat: 3.1gTrans Fat: 0.2gCholesterol: 65mgSodium: 281mgPotassium: 427.6mgFiber: 1.5gSugar: 3.7gCalcium: 37mgIron: 1.3mg
Keyword buffalo chicken, chicken tinga, mexican food, shredded chicken
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