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Chicken Tinga

This is my favorite chicken Tinga recipe as it is quick and easy, yet you still develop amazing layers of flavor. I use shredded chicken that I roast in the oven. I use bone in chicken breast and season them with salt, pepper, olive oil, garlic powder and oregano. Roast them off and shred the meat and then use it to make this and other recipes. It is perfect here. You can also use rotisserie chicken breast for even quicker!
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Ingredients
  

  • 1 lb shredded chicken breast
  • 4 plum tomatoes
  • 1 large white onion thinly sliced
  • 3 cloves garlic
  • 2 tablespoons canned chipotle peppers in adobo
  • 1 tsp oregano Mexican Oregano if you have it
  • 1 cup of chicken broth reserved juices from the roast chicken if you have them
  • Kosher salt and freshly cracked black pepper to taste

Instructions
 

  • Clean and chop the tomatoes and add them to the blender. Also add in the blender, the chipotle peppers, 1 of the garlic cloves, the oregano, the broth and/or juice and salt and pepper to taste. Blend until smooth.
  • Slice your garlic cloves and heat a large frying pan over medium heat with a little oil to saute.
  • Add in the onions and cook until about translucent, 4-5 minutes. Add the garlic and cook until fragrant, about 1 more minute.
  • Turn the heat down slightly and add in the sauce. Cook for about 5 minutes to heat through and it will begin to reduce.Turn the heat to low and add in the chicken.
  • Stir to completely cover the chicken in the sauce and simmer for about 15-20 minutes. Check seasoning and adjust if needed. Serve immediately with tortillas for taco, tostadas or make into nachos! ENJOY!!