Chicken Tinga

Name: Chicken Tinga
Total time: 50 min
Ingredients: 2 tablespoons canola or avocado oil; 1 large white onion, thinly sliced; 4 cloves garlic, minced; ¼ cup chopped canned chipotles in adobo; 1 teaspoon dried oregano; 1 teaspoon salt; 1 (28 ounce) can no-salt-added diced tomatoes; 2 pounds boneless, skinless chicken thighs, trimmed

5.0

(1)

www.eatingwell.com

Your recipes

Total: 50 minutes

Author : Devon O'Brien

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoons canola or avocado oil1 large white onion, thinly sliced4 cloves garlic, minced¼ cup chopped canned chipotles in adobo1 teaspoon dried oregano1 teaspoon salt1 (28 ounce) can no-salt-added diced tomatoes2 pounds boneless, skinless chicken thighs, trimmed

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, chipotles, oregano and salt and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juice and chicken; bring to a simmer. Adjust heat to maintain a simmer and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F, 20 to 25 minutes.

Step 2

Transfer the chicken to a cutting board and shred using two forks. Stir the shredded chicken back into the sauce.