Description
A flavorful Mexican dish made with shredded chicken in a smoky chipotle tomato sauce.
Ingredients
Scale
- 2 lbs chicken breast
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2–3 chipotle peppers in adobo sauce
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 bay leaf
- 1 tbsp vegetable oil
- Salt to taste
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and garlic, cook until soft.
- Blend tomatoes and chipotle peppers until smooth.
- Pour the sauce into the pot, add oregano, cumin, and bay leaf.
- Add chicken, cover, and simmer for 20-25 minutes until cooked.
- Shred the chicken and mix it back into the sauce.
- Cook for another 5 minutes, then remove the bay leaf.
Notes
- Adjust chipotle peppers for desired spiciness.
- Store leftovers in the fridge for up to 3 days.
- Serve with tortillas, rice, or as a filling for tacos.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: chicken tinga, Mexican chicken, shredded chicken recipe, chipotle chicken