Close
Photo: Jacob Fox
Active Time:20 minsTotal Time:50 minsServings:8Jump to Nutrition Facts
Active Time:20 minsTotal Time:50 minsServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscanolaoravocado oil1largewhite onion, thinly sliced4cloves garlic, minced¼cupchopped canned chipotles in adobo1teaspoondried oregano1teaspoonsalt1(28 ounce) canno-salt-added diced tomatoes2poundsboneless, skinless chicken thighs, trimmed
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanolaoravocado oil
1largewhite onion, thinly sliced
4cloves garlic, minced
¼cupchopped canned chipotles in adobo
1teaspoondried oregano
1teaspoonsalt
1(28 ounce) canno-salt-added diced tomatoes
2poundsboneless, skinless chicken thighs, trimmed
DirectionsHeat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, chipotles, oregano and salt and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juice and chicken; bring to a simmer. Adjust heat to maintain a simmer and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F, 20 to 25 minutes.Transfer the chicken to a cutting board and shred using two forks. Stir the shredded chicken back into the sauce.To make ahead:Refrigerate for up to 4 days. Use leftovers inChicken Tinga Baked Pasta,Easy Chicken Tinga Rice BowlsorChicken Tinga Tostadas.Originally appeared: EatingWell Magazine, March 2022
Directions
Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, chipotles, oregano and salt and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juice and chicken; bring to a simmer. Adjust heat to maintain a simmer and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F, 20 to 25 minutes.Transfer the chicken to a cutting board and shred using two forks. Stir the shredded chicken back into the sauce.To make ahead:Refrigerate for up to 4 days. Use leftovers inChicken Tinga Baked Pasta,Easy Chicken Tinga Rice BowlsorChicken Tinga Tostadas.
Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, chipotles, oregano and salt and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juice and chicken; bring to a simmer. Adjust heat to maintain a simmer and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F, 20 to 25 minutes.
Transfer the chicken to a cutting board and shred using two forks. Stir the shredded chicken back into the sauce.
To make ahead:
Refrigerate for up to 4 days. Use leftovers inChicken Tinga Baked Pasta,Easy Chicken Tinga Rice BowlsorChicken Tinga Tostadas.
Originally appeared: EatingWell Magazine, March 2022
Rate ItPrint
Nutrition Facts(per serving)206Calories8gFat8gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
