Chicken tinga
Traditional chicken tinga, very few ingredients and so flavorful. You’ll love this easy recipe. You can serve it with rice, in tacos, tostadas or even nachos.
Servings: 4 servings
Ingredients
Chicken tinga
- 2 lb chicken breasts
- 1 onion small, chopped
- 4 tomatoes
- 2 to 4 chipotle chilies or to taste
- 1/2 cup water or stock
- 1 bay leaf
- Salt and pepper to taste
To serve
- Corn tostadas or tortillas
- Avocado
- Lettuce
- Fresh cheese
- Sour cream
- Radishes
Instructions
- Place the chicken breasts in a small pot, cover with water and add salt. Bring to a boil over high heat. Then reduce to low heat and cook for approximately 20 to 25 minutes depending on the pot size. Let it cool and shred the meat. If you want a faster version, use letover rotisserie chicken.
- Blend the tomates, chipotle chilies, salt, pepper and water or stock.
- Soften the onion in oil for 3 to 4 minutes.
- Add a bay leaf, tomato sauce and cook for 3 minutes.
- Add the shredded chicken, season with salt and pepper and mix well.
- Cook for 5 to 8 minutes more or until the sauce has evaporated a bit.
- Remove the bay leaf and serve with your favorite garnishes or sides.