Chicken Tinga

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 tablespoon avocado oil

2 pounds chicken (skinless and boneless)

4 cups water

1/2 white onion (quartered)

1 bulb garlic (top cut off)

1 bay leaf

6 grape/roma tomatoes

1/2 cup of cilantro

2 chipotle peppers in adobo sauce

1 tablespoon adobo sauce

1 teaspoon salt

½ teaspoon ground cumin

½ teaspoon Mexican oregano

Directions

Heat oil in a large dutch oven over medium heat.

Add the onion, garlic and fry to soften, remove and set aside

Sprinkle the chicken with a small amount of salt. Sear the chicken in the dutch oven turning to sear both sides.

Add adobo sauce, seasoning, bay leaf. Pour water into the pot, ensuring that the chicken is completely covered. Add more water as needed to fully cover.

Bring to a simmer and let cook for 20 minutes or until chicken is cooked through and easily shredded.

Add tomato, onion, garlic and cilantro to a blender.

Pour in 1/2 cup of the broth with adobo into the blender. Add 1/2 - 2 chipotle peppers depending on desired heat.

Blend until smooth.

Pour the sauce into the Dutch oven and cook until chicken is tender. Remove and shred, then cook until sauce reduces to desired thickness.

Nutrition

• Serving Size: 1
• Calories: 300 kcal
• Total Fat: 21 g
• Saturated Fat: 5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.1 g
• Cholesterol: 82 mg
• Sodium: 1445 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 21 g