Chicken Tinga with Chipotle (Shredded Chicken Taco Filling)
2
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Serves: 16 • Difficulty: Easy
Slow cooking the chicken breasts on the stovetop in a flavorful simmer sauce made of diced tomatoes, chipotle peppers, and cumin makes for juicy, fork-tender chicken. A single chipotle gives this dish a little bit of heat, but use two or even three, if you prefer things spicier. This recipe’s large yield makes it perfect for serving a crowd at your next fiesta or a great make-ahead item for planned leftovers because it will also freeze well. Make tacos and serve the succulent chicken spooned into warm tortillas or crisp lettuce leaves. Or make a taco bowl and serve it over a bed of lettuce, tomatoes, and a scoop of brown rice.
Ingredients
Olive oil
2 Tbsp
Uncooked boneless skinless chicken breast
2 pound(s)
Kosher salt
1 tsp
Uncooked red onion(s)
1 small
Garlic
2 medium clove(s)
Canned diced tomatoes
14 oz
Canned chipotle peppers in adobo sauce
1 item(s)
Ground cumin
1 tsp
Canned chicken broth
0.5 cup(s)
Cilantro
6 sprig(s)
Instructions
1
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).
2
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).
3
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.
4
Serving size: ½ c
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