Ingredients
Chicken & Vegetables
- 2 lb cooked shredded chicken (or poached breasts)
- ½ onion, sliced
- 2 cloves garlic, minced
Sauce & Seasonings
- 1 tbsp olive oil
- 1 can (14 oz) crushed tomatoes
- 2 chipotle peppers in adobo + 1 tbsp adobo sauce
- 1 tsp oregano
- ½ tsp cumin
- Salt and pepper to taste
Instructions
- Prepare the Sauce: Blend the crushed tomatoes, chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper in a blender until smooth, creating a smoky and spicy base for the dish.
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the sliced onions and minced garlic, cooking until they are soft and fragrant, about 3-4 minutes.
- Simmer the Sauce: Pour the blended tomato-chipotle sauce mixture into the skillet with the sautéed aromatics. Allow it to simmer gently for 5 minutes to meld the flavors together.
- Add Chicken: Stir the shredded cooked chicken into the sauce, ensuring the chicken is thoroughly coated. Cook for an additional 10 minutes, allowing the chicken to absorb the smoky, spicy flavors.
- Serve: Remove from heat and serve warm with tortillas, rice, or wrapped in lettuce for a lighter option.
Notes
- Adjust the spiciness by using 1 chipotle pepper if you prefer a milder dish.
- Chicken Tinga can be stored in the refrigerator for up to 4 days or frozen for up to 2 months, making it great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Main
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
