Chicken Tinga
Main Dish • Chicken
Serving size: 2-3
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Ingredients
- 2-3 chicken thighs, bone in or boneless
- 1 white onion, 1 half sliced
- 2 garlic cloves, whole
- 1 bay leaf
- 3 roma tomatoes, stems removed
- 2 chipotles in adobo sauce (add more for more heat)
- 1 tsp Mexican oregano
- ½ tsp Cumin
- 1 tsp chicken bouillon
- 1 tsp kosher salt + more to taste
- 1 cup chicken water or broth
Directions
- 1. Add water to a medium sized pot and put it over medium high heat.
- 2. Add chicken, onion half, garlic, bay leaf and add some salt. Boil until chicken is fully cooked, 18-20 mins.
- 3. Take chicken out and shred. In a blender, add tomato, the onions and garlic from the pot, chipotle chiles, broth, cumin, oregano, chicken bouillon and salt and blend. Taste and add more salt if needed.
- 4. In a skillet over medium high heat, add oil and cook sliced onions until translucent and have some color. Add shredded chicken, mix to combine. Pour red sauce over chicken mixture. Mix and cook simmer of 10-15 min.
- 5. Serve on sopes, tostadas, or tacos and enjoy
