Chicken Tinga Recipe

Name: Isalita Cantina Mexicanas Chicken Tinga Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken thighs (boneless, skinless); 2 tbs Chipotle peppers in adobo sauce; 1 cup Tomato sauce; 1 medium Onion (sliced); 3 cloves Garlic (minced); 1 cup Chicken broth; 1 tsp Cumin; 1 tsp Oregano; to taste Salt; to taste Black pepper; 2 cups Lettuce (shredded); 1 cup Radishes (sliced); to taste Crema (or sour cream)

Inspired by Isalita Cantina Mexicana

Time1h

Serves4

chipotle braised chicken, lettuce, crema, radish

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Ingredients

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Main Ingredients

1 1/2 lbs Chicken thighs (boneless, skinless)

2 tbs chipotle peppers in adobo sauce

1 cup Tomato sauce

1 medium Onion (sliced)

3 cloves Garlic (minced)

1 cup Chicken broth

1 tsp Cumin

1 tsp Oregano

to taste Celtic sea salt

to taste black pepper

2 cups Lettuce (shredded)

1 cup Radishes (sliced)

to taste Crema (or sour cream)

Method

Cooking Instructions

Prepare the Chicken

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onion and cook until translucent, about 5 minutes.

Brown the Chicken

Add the chicken thighs to the skillet and brown on both sides, approximately 5 minutes per side.

Add Flavors

Stir in the minced garlic, chipotle peppers, cumin, oregano, salt, and black pepper. Cook for another minute until fragrant.

Simmer

Pour in the tomato sauce and chicken broth. Bring to a simmer, cover, and cook for about 25-30 minutes, or until the chicken is tender and easily shredded.

Shred the Chicken

Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir to combine with the sauce.

Serve

To serve, place a generous portion of the chicken tinga in a bowl, top with shredded lettuce, sliced radishes, and drizzle with crema.