Chicken Tinga Recipe
tinga marinated chicken, guacamole, tomatillo crema, tropical pico
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Ingredients
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Chicken Tinga
Guacamole
Tomatillo Crema
Tropical Pico
Method
Chicken Tinga Preparation
- 1
Marinate the Chicken
In a blender, combine chipotle peppers, garlic, onion, cumin, salt, and black pepper. Blend until smooth. Coat the chicken breasts with the marinade and let sit for at least 30 minutes.
- 2
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the marinated chicken breasts and sear each side for about 3-4 minutes until browned.
- 3
Add Broth and Simmer
Pour chicken broth into the skillet, cover, and reduce heat to low. Simmer for 20-25 minutes or until the chicken is fully cooked.
- 4
Guacamole Preparation
- 5
Prepare the Avocados
Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- 6
Tomatillo Crema Preparation
- 7
Blanch Tomatillos
Bring a pot of water to a boil. Add the tomatillos and boil for about 5 minutes until softened. Drain and let cool.
- 8
Blend the Crema
In a blender, combine the blanched tomatillos, sour cream, lime juice, salt, and cilantro. Blend until smooth.
Tropical Pico Preparation
- 9
Combine Ingredients
In a mixing bowl, combine diced pineapple, red onion, tomato, and chopped cilantro.
- 10
Add Lime and Season
Drizzle lime juice over the mixture and sprinkle with salt. Toss gently to combine.