Chicken Tinga
Servings: 6 servings
Calories: 186cal
Equipment
- Mini food chopper or food processor
Ingredients
- 1 pound cooked, shredded chicken
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 1 cup chopped onion
- 14 ounces fire roasted tomatoes not drained
- 1 Tablespoon dried oregano
- 3 chipotle peppers in adobo sauce
- 1 ½ teaspoons ground cumin
- 1 teaspoon chicken base
- 2 teaspoons salt
- 2 teaspoons black pepper
- ¾ cup water
Instructions
- Heat olive oil in skillet over medium-high heat until shimmering.1 Tablespoon olive oil
- Add garlic and onion and saute for 1-2 minutes. Remove from heat.1 Tablespoon minced garlic, 1 cup chopped onion
- To a mini food chopper add tomatoes, oregano, chipotle with adobo, cumin, chicken base, salt, pepper, and reserved onion mixture. Blend until smooth.14 ounces fire roasted tomatoes, 1 Tablespoon dried oregano, 3 chipotle peppers in adobo sauce, 1 1/2 teaspoons ground cumin, 1 teaspoon chicken base, 2 teaspoons salt, 2 teaspoons black pepper
- Empty contents of food chopper into skillet and add the water. Whisk together.3/4 cup water
- Stir in the shredded chicken and heat through.1 pound cooked, shredded chicken
Notes
- You can use rotisserie chicken, leftover chicken, or you can poach a couple of raw chicken breasts for this recipe.
- A can of fire-roasted tomatoes adds another layer of spiciness to this dish. You can easily substitute with a can of regular diced tomatoes if preferred.
Nutrition
Serving: 1serving (1 cup) | Calories: 186cal | Carbohydrates: 9g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 1017mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg
