Chicken Tinga

• servings: 6 servings
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 medium white onion, peeled and sliced

4 large cloves garlic minced

2 to 4 chipotle chiles in adobo sauce (plus 2 tablespoon of the adobo sauce)* (this is canned)

1 (15-ounce) can fire-roasted tomatoes

1 cup chicken stock (or veggie stock)

3 tablespoons honey (optional)

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano (or Mexican oregano)

1 1/2 pounds chicken breast or thighs

1 bay leaf

fine sea salt and black pepper, to taste

recommended toppings: chopped fresh cilantro, crumbled cotija cheese, fresh lime wedges, quick pickled red onions, sliced avocado, and/or Mexican crema

Directions

Add the chipotles (and 2 tablespoon adobo sauce), tomatoes, chicken stock, honey (if using), cumin and oregano to the blender. Cover and purée until smooth.

Sauté the onions and garlic in instant pot on the sauté setting until soft.

Add the chicken, bay leaf, and blended sauce and toss until combined. Cover and pressure cook on high for 10 minutes, wait five minutes then quick release. Make sure chicken is at 165 or higher, if not seal again and cook for additional 2-3 min.

Discard bay leaf and take out chicken and shred. Add back to pot and stir.

Taste and season the chicken with however much salt and pepper you think it needs.

Serve the chicken warm, garnished with whatever toppings you love best, and enjoy! We like ours on tortillas with rice, sour cream, pickled red onions, lime, cilantro and cheese. Leftovers can be refrigerated in a food storage container for up to 3 days or frozen for up to 3 months.