Chicken Tinga

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(2 ratings)
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Chicken thigh recipe simmered with tomatoes and spicy chipotle peppers before shredding and topping with queso fresco and avocado

  • PAM® Original No-Stick Cooking Spray
  • 1-1/4 pounds boneless skinless chicken thighs
  • 1/4 teaspoon garlic salt
  • 1/2 cup chopped yellow onion
  • 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 in adobo sauce
  • 1/2 cup crumbled queso fresco cheese
  • 1/2 cup chopped avocado
  • Hot cooked rice, optional

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  1. Spray large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with garlic salt and cook 3 to 5 minutes or until browned on both sides.
  2. Add onion; cook until tender. Add drained tomatoes, tomato sauce and peppers; stir to combine. Reduce heat to low; simmer 20 minutes, stirring occasionally.
  3. 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, if desired.
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Nutrition Information
Calories: 328 View complete nutrition information
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