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Chicken Tinga
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Chicken Tinga

55 minServes 4Nutri-Score B€
from @marlen.cooks4 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (whole)Meat450 g
  • garlic (peeled)Produce2 pieces
  • bay leafSpices1 piece
  • onion (half for boiling, quarter finely chopped, quarter for the sauce)Produce1 piece
  • chicken bouillon (tablespoons, divided)Pantry2 pieces
  • tomatoProduce2 pieces
  • chipotle in adoboPantry4 pieces
  • tomato bouillon (1 teaspoon)Pantry5 g
  • salt (to taste)Spices3 g
  • vegetable oilPantry15 ml

per serving

Nutrition

191kcal

Carbs
8 g
Proteins
26 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Saucepan
  • Blender
  • Frying pan
  • Colander

step by step

Method

  1. Boil the chicken

    • Place the chicken breast in a pot with a garlic clove, the bay leaf, half the onion and the chicken bouillon.
    • Cover with water and boil until the chicken is cooked through and shreddable.
    • Reserve a cup of the cooking broth, then shred the chicken.
    Step 1

  2. Boil the tomatoes

    • In a small saucepan, boil the tomatoes with the remaining garlic clove until softened.
    Step 2

  3. Blend the sauce

    • Blend the tomatoes, garlic, a quarter of the onion, the chipotle in adobo, the reserved chicken broth, the chicken bouillon and the tomato bouillon.
    • Add salt if needed.
    Step 3

  4. Fry the onion

    • Heat the oil in a pan and add the finely chopped onion.
    • Cook until softened and translucent.
    Step 4

  5. Cook the sauce

    • Pour the blended ingredients into the pan with the onion.
    • Cook, stirring, until the sauce thickens slightly.
    Step 5

  6. Add the chicken

    • Add the shredded chicken and mix well with the sauce.
    • Cook until the chicken is well coated and heated through, then adjust salt if needed.
    Step 6
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