Want to delight the family with amazing tacos? Try this delicious chicken tinga recipe. It's easy! Just simmer chicken thighs in broth, tomato, and chipotle until easily shredded. It's a perfect filling for tacos or burritos, or simply a delicious meat to serve beside rice and beans.
2 lbs. boneless, skinless chicken thighs
4 cloves garlic, minced
1 medium white onion, quartered and sliced in ½” slices
3 oz. tomato paste
½ cup chipotles in adobo, seeded if you don’t like heat
1 tsp cumin
2 tbsp cider vinegar
1 cup chicken broth
1 tbsp + 1 tsp sugar
Half of 1 lime
Heat 1 tbsp of oil in a heavy-bottomed pot with a lid over medium-high heat. Add the chicken and onions and cook for 5-10 minutes to get a bit of browning.
When the meat is browned, reduce the heat to medium and add the garlic and tomato paste. Mix around well and cook for 3-5 minutes to darken the tomato paste. Then add the chipotles in adobo (seeded if you’re sensitive to heat), cumin, sugar, vinegar, a bit of salt, and broth to the pot, cover, reduce heat to medium-low, and simmer for 45 minutes.
After 45 minutes, remove from heat. Taste the broth, and adjust seasoning as necessary. Remove the chicken thighs and shred them by pulling in opposite directions with two forks.
When the chicken is all shredded, place it in a serving dish, spoon the sauce and onions over the top, and squeeze half a lime over the serving dish.
Serve with warm tortillas, sour cream, cilantro, and diced or pickled onions
Recipe by A.J. Forget, author of The Buslife Kitchen Cookbook, which you can find here: https://thebuslifekitchen.com/shop/