Chicken Tinga

Chicken Tinga
Lunch/Dinner

Chicken Tinga

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Prep
10
Cook
20
Servings
6

Ingredients

2 tbsp. of vegetable oil

1 medium white onion cut into slices

2 large garlic cloves finely diced

3 cups of tomato cut into cubes

2 tbsp. of parsley chopped (extra for garnish)

2 chipotle peppers in adobo chopped (canned)

3 cups chicken cooked and shredded

Salt and pepper to taste

Directions

Heat oil in a large frying pan over medium heat and add the sliced onion. Stir-fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant.

Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices. This step will take about 6-7 minutes. If your tomatoes aren’t juicy enough add a couple of tablespoons of water.

Add the chicken and chopped chipotle pepper. Simmer for about 8 more minutes until all the flavors had blended. Season with salt and pepper.

To serve, garnish with chopped parsley. You can serve it as a main dish with rice and a salad or as a topping for tostadas, sopes or for empanada filling. If you have leftovers this dish freezes well for about a month.

 

Notes

  • Adjust a number of peppers to your personal liking
  • You can use leftover roasted chicken

Source: mexicoinmykitchen.com