Spicy Shredded Chicken Tinga
Ingredients40 m servings 92 cals
- Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
- Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
- Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.
Per Serving: 92 calories; 1.3 g fat; 8 g carbohydrates; 12.4 g protein; 29 mg cholesterol; 432 mg sodium. Full nutrition
ReviewsRead all reviews 4
I thought this chicken was just ok. I did add some bay leaves and ground oregano. Not sure what went wrong but I probably won't make this again. Sorry.
i had to triple this recipe, we have 6 children, and everyone loved it. it was easy to make, fast and to have a dish that pleases everyone is priceless.
I made it exactly as the recipe said and it was good. I'm not a that modifies the recipe the first time around and rates it low because it didn't turn out as I wanted. A few spices and addition...