Chicken Tinga

🛒 Ingredients

• Cooked Chicken Breast 500 g · 825 kcal
• Roma Tomatoes 400 g · 72 kcal
• White Onion 150 g · 60 kcal
• Garlic Cloves 15 g · 22 kcal
• Chipotle Peppers in Adobo Sauce 50 g · 40 kcal
• Chicken Broth 120 g · 12 kcal
• Vegetable Oil 20 g · 177 kcal

👨‍🍳 Instructions

1. If using raw chicken, cook and shred 500g of chicken breast, then set aside. For pre-cooked chicken, simply shred.
2. In a blender, combine Roma tomatoes, chipotle peppers with some adobo sauce, and a quarter of the white onion; blend until smooth.
3. Heat vegetable oil in a large skillet over medium heat. Add the remaining sliced white onion and cook until softened and translucent, about 5-7 minutes.
4. Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.
5. Pour the blended tomato-chipotle sauce into the skillet with the onions and garlic. Add chicken broth, salt, and pepper to taste; bring to a simmer.
6. Add the shredded chicken to the simmering sauce, ensuring it's fully coated. Continue to simmer for 10-15 minutes, allowing the flavors to meld and the sauce to slightly thicken.
7. Serve hot as a filling for tostadas, tacos, or burritos, garnished with fresh cilantro or your favorite toppings.