Chicken Tinga with Chipotle (Shredded Chicken Taco Filling)
Uncooked boneless skinless chicken breast
1 tsp, (or to taste)
Uncooked red onion(s)
1 small, thinly sliced
2 medium clove(s), minced
Canned diced tomatoes
Canned chipotle peppers in adobo sauce
1 item(s), minced
Canned chicken broth
½ cup(s), or water
6 sprig(s), tough stems and leaves separated (or to taste)
- Place oil in a heavy pot; set over medium-high heat. Season chicken on both sides with salt; place in hot oil. Cook, turning once, until browned on both sides, about 8 minutes total (work in batches if necessary).
- Stir in onion, garlic, tomatoes (with their juice), chipotle, cumin and broth (or water). Use a piece of kitchen twine to tie cilantro stems together; nestle in pot. Bring mixture to a boil and then reduce heat to low; cover and simmer until chicken is incredibly tender, about 45 minutes (turn chicken half way through cooking).
- Remove and discard cilantro stems. Use tongs or 2 forks to shred chicken directly in sauce. Roughly chop cilantro leaves; stir into chicken. Season to taste with salt (about ¼ tsp); serve immediately.
- Serving size: ½ c