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Chicken Tinga Recipe

Inspired by XOCO

Time45m

Serves4

Tacos made with house-made corn tortillas and chicken tinga from our wood-burning oven.

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Ingredients

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Chicken Tinga Ingredients

1 1/8 lb (500 grams) Chicken thighs, boneless and skinless3 tbs chipotle peppers in adobo sauce14 1/8 oz (400 grams) Tomatoes, diced1 medium Onion, thinly sliced3 cloves Garlic cloves, minced1.06 cup (250 ml) Chicken broth2 tbs olive oilto taste Celtic sea saltto taste black pepper

Method

Cooking Directions

Prepare the Chicken

In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent. Add the minced garlic and cook for an additional minute until fragrant.

Cook the Chicken

Add the chicken thighs to the skillet and cook until browned on all sides. Season with salt and pepper.

Add Sauce Ingredients

Stir in the diced tomatoes and chipotle peppers (with sauce). Pour in the chicken broth and bring to a simmer.

Simmer

Cover and let it simmer for about 30 minutes or until the chicken is cooked through and tender.

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 coat in the sauce. Adjust seasoning, if necessary.