Smoky shredded chicken simmered in a rich chipotle tomato sauce. Perfect for tacos, burrito bowls, tostadas, nachos, and meal prep. Serves 4 to 5 people.
1.50 lbs boneless skinless chicken breasts
3 cups water
1 tsp salt
0.50 tsp black pepper
2 tbsp olive oil
For the Tinga Sauce
1 white onion, sliced
3 cloves garlic, minced
14 oz fire roasted tomatoes
2 chipotle peppers in adobo sauce
1 tbsp adobo sauce
1 tsp dried oregano
0.50 tsp ground cumin
0.50 tsp smoked paprika
1
Place chicken, water, salt and pepper in a pot and simmer for 15-18 minutes until cooked through.
2
Remove chicken and shred with two forks.
3
Heat olive oil in a skillet and cook onions until softened and lightly caramelized.
4
Add garlic and cook for 1 minute.
5
Blend tomatoes, chipotle peppers, adobo sauce, oregano, cumin and smoked paprika until smooth.
6
Pour sauce into skillet and simmer for 8-10 minutes.
7
Add shredded chicken and stir until fully coated.
8
Cook for another 5-10 minutes until flavors combine.
9
Serve in tacos, tostadas, burrito bowls or over rice.
Ingredients
1.50 lbs boneless skinless chicken breasts
3 cups water
1 tsp salt
0.50 tsp black pepper
2 tbsp olive oil
For the Tinga Sauce
1 white onion, sliced
3 cloves garlic, minced
14 oz fire roasted tomatoes
2 chipotle peppers in adobo sauce
1 tbsp adobo sauce
1 tsp dried oregano
0.50 tsp ground cumin
0.50 tsp smoked paprika