Chicken Tinga
Minutes Prep time: 20
Minutes Total time: 40
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 40
Servings: 4
Difficulty: easy
PAM® Olive Oil Cooking Spray Pump
1-1/4 pounds boneless skinless chicken thighs
1/2 teaspoon salt
1/2 cup chopped yellow onion
2 teaspoons chopped garlic
1/2 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1 can (8 oz each) Hunt's® Tomato Sauce
1/3 cup chopped chipotle peppers with adobo sauce
1 tablespoon cider vinegar
1/2 cup crumbled queso fresco cheese
1/2 cup chopped avocado
Hot cooked rice or warm tortillas, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 122 mg | 12% |
Carbohydrate | 14 g | 5% |
Cholesterol | 154 mg | 51% |
Total Fat | 17 g | 26% |
Iron | 2 mg | 12% |
Calories | 341 kcal | 17% |
Sodium | 1127 mg | 47% |
Protein | 31 g | 61% |
Saturated Fat | 6 g | 28% |
Sugars | 6 g | 1% |
Vitamin C | 18 mg | 30% |
Spray large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with salt and cook 3 to 5 minutes or until browned on both sides. Remove chicken to a plate and set aside.
Add onion to skillet; cook until tender. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add drained tomatoes, tomato sauce, peppers and vinegar; stir to combine. Add chicken back to skillet. Reduce heat to low; cover and simmer 30 minutes, until chicken is tender.
Remove chicken from skillet; shred with two forks. Return chicken to sauce mixture; stir to combine. Sprinkle each serving with cheese and avocado. Serve with rice or in tortillas, if desired.
Chicken Tinga