Chicken Tinga
Smoky, slightly spicy shredded chicken simmered in a tomato-chipotle sauce.
Equipment
- Large Skillet
- Wooden Spoon or Spatula
- Measuring Spoons
- Measuring Cups
- Two forks
Ingredients
- 1 pound chicken breast cut into thin strips
- 2 tablespoons olive oil
- 1 large onion sliced
- 3 cloves garlic minced
- 14.5 ounces fire-roasted tomatoes canned
- 1/4 cup chipotle paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- 2 bay leaves
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the sliced onion and sauté until translucent, about 4–5 minutes, then add the minced garlic and cook 30–60 seconds until fragrant.
- Pour in the canned fire-roasted tomatoes and warm the mixture for 2–3 minutes.
- Stir in the chipotle paste, salt, pepper, cumin, oregano, and bay leaves until evenly combined.
- Reduce heat to medium, add the chicken strips, and simmer, stirring occasionally, until the chicken is cooked through and the sauce thickens, about 8–10 minutes.
- Remove and discard the bay leaves. Use two forks to shred the chicken in the skillet, then stir the shredded chicken into the sauce to combine.
Notes
- Cool completely before freezing.
- Reheat gently with a splash of water or stock if needed.
- This keeps well in the refrigerator for a few days.