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Chicken Tinga Recipe (Mexican Chipotle Shredded Chicken)

A Flavor Explosion You Can’t Resist with tender, juicy chicken and a zesty tomato-chipotle sauce.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 175
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 medium jalapeno pepper chopped, optional
  • 4 cloves garlic chopped
  • 2 pounds skinless chicken thighs
  • 16 ounces tomato sauce canned
  • 7 ounces chipotles in adobo sauce canned, use 1/2 for less spicy
  • 1 tablespoon chili powder ancho powder recommended
  • 1 teaspoon Mexican oregano
  • 0.5 teaspoon cumin
  • to taste salt
  • to taste pepper

Method
 

  1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and optional jalapeno pepper, sauté for about 5 minutes until softened.
  2. Add the chopped garlic and stir for about 30 seconds to 1 minute until fragrant.
  3. Season the chicken thighs with salt and pepper, add to the pan, and cook for about 2 minutes on each side to brown.
  4. Blend the tomato sauce and half of the chipotles in a food processor until smooth, then pour over the chicken in the pan.
  5. Stir in the chili powder, Mexican oregano, cumin, and adjust seasoning with salt and pepper.
  6. Bring to a boil, then reduce heat and simmer for about 30 minutes until chicken is tender.
  7. Remove the chicken, shred it with forks, return to the pan, and simmer for another 5 minutes.

Nutrition

Serving: 1gCalories: 175kcalCarbohydrates: 5gProtein: 23gFat: 6g

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