Ingredients and Weight:
- Boneless, skinless chicken breasts: 1.5 lbs
- Onion, chopped: 1 medium
- Garlic cloves, minced: 3
- Chipotle peppers in adobo: 1 can (7 oz)
- Tomato sauce: 1 can (14.5 oz)
- Chicken broth: 1 cup
- Cumin, ground: 1 tsp
- Oregano, dried: 1 tsp
- Salt and black pepper to taste
- Tortillas or rice, for serving
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Season the chicken breasts with salt and pepper.
- Heat a large skillet over medium heat. Add the chicken and cook until golden brown on both sides.
- Remove the chicken from the pan and shred it using two forks.
- In the same pan, cook the onion until softened. Add the garlic and cook for 1 minute more.
- Stir in the chipotle peppers, tomato sauce, broth, cumin, and oregano. Season with salt and pepper to taste.
- Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened.
- Return the shredded chicken to the pan and toss to coat in the sauce.
Nutritional Information:
- Calories: 300 (per serving)
- Protein: 30g
- Carbohydrates: 30g
- Fat: 15g
Dish Characteristics:
- Spicy, tangy, and flavorful
- Can be served with tortillas, rice, or beans
- Makes an excellent filling for tacos, burritos, or enchiladas
User Comments:
- "This chicken tinga is so delicious! It's spicy, but not too hot, and the flavors are amazing."
- "I love how easy this recipe is to make. I always have the ingredients on hand, and it's ready in no time."
- "This dish is perfect for a crowd. I made it for a party and everyone raved about it."
Special Precautions and Tips:
- If you don't have chipotle peppers in adobo, you can use 1-2 teaspoons of chili powder instead.
- Adjust the spices to your taste. If you want it spicier, add more chipotle peppers or chili powder.
- Let the chicken tinga cool slightly before serving to allow the flavors to meld.
- Serve with your favorite toppings, such as shredded cheese, lettuce, sour cream, and guacamole.
