Chicken Tinga

Chicken Tinga

from thekitchn.com
Poultry dish
55 min
381 kcal / serving

This saucy shredded chicken is loaded with smoky, sweet, and spicy flavor.

Ingredients

  • 1 poundmedium tomatoes (about 4)
  • 3canned chipotle peppers in adobo sauce
  • 1 smallwhite onion
  • 2 clovesgarlic
  • ¼ cupolive oil
  • 1 teaspoontomato paste
  • 1 ½ poundsboneless, skinless chicken thighs (about 5)
  • 1 teaspoondried oregano
  • 1 teaspoonkosher salt, plus more as needed
  • corn tortillas or tostadas, for serving

Directions

  1. 1

    Core and quarter 4 medium tomatoes. Place in a blender and add 3 canned chipotle peppers in adobo sauce. Blend until smooth.

  2. 2

    Halve and thinly slice 1 small white onion (about 1 1/2 cups). Finely chop 2 garlic cloves.

  3. 3

    Heat 1/4 cup olive oil in a large skillet or medium Dutch oven over medium heat until shimmering. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add 1 teaspoon tomato paste and cook, stirring often, until it evenly coats the onion, 1 to 2 minutes.

  4. 4

    Nestle 1 1/2 pounds boneless, skinless chicken thighs into the onion mixture. Sprinkle 1 teaspoon dried oregano and 1 teaspoon kosher salt over the chicken. Sauté, stirring occasionally, until the chicken is lightly browned, about 5 minutes. Add the chipotle mixture and stir to combine.

  5. 5

    Cover and simmer, adjusting the heat as needed, until the chicken is cooked through and flavorful, about 30 minutes. Uncover and shred the chicken with 2 forks into bite-sized pieces directly in the skillet. Taste and season with more kosher salt as needed. Serve with corn tortillas or tostadas.