Chicken Tinga – Shredded Mexican Chicken
Chicken Tinga
Shredded Mexican Chicken
Chicken Tinga – doesn’t it just sound fun?! A great WLS recipe!
Maybe this is not a new dish for you…the name is as commonplace as burgers or tacos in your household. For many others, what is chicken TINGA? Sounds like a dance if you ask me!
I think weight loss surgery patients will love how moist this shredded chicken is. Simmering the chicken with onion and garlic gives it an amazing texture that, truthfully, if you weren’t sure about the heat or spice of this dish, you could still use the basic recipe of boiled chicken for the moisture factor!
If you DO love flavor and a bit of heat is a happy thing for you, I recommend making this recipe in it’s entirety. I love this flavor and it reminds me of the recipe flavors of the chicken baked inside an enchilada without all the fat and carbs of the rest of the enchilada!
It can be funny to think about what to eat this recipe with. I sauteed extra peppers and onions and made it a fajita bowl. I also used the leftovers for a salad topping the next day and bonus: did not need any dressing!
While this chicken is very moist and shreds wonderfully, it’s still a solid texture protein which means you do not want to “let up” on your eating habits of taking small bean sized bites and pausing in between each one.
Let me know if you try this recipe and what you think! It’s a winner in my book 🙂
Other Mexican inspired recipes:
Salsa Verde Stuffed Poblano Peppers
Chicken Tinga - Shredded Mexican Chicken
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 cups water
- 1 tsp sea salt
- 1 clove garlic
- 1/2 large onion, roughly chopped plus 2 tbsp finely chopped onion
- 2 tomatoes, one quartered and one diced
- 3 canned chipotle peppers in adobo sauce, with 1 tbsp of sauce
Instructions
- Add chicken breast, water, salt, garlic and chopped onion to a stockpot. Heat to a boil and turn heat down to a simmer for 30 minutes.
- Remove chicken from the pot and set aside to cool until able to handle. Use two forks to shred the chicken. Cover to keep warm.
- Use a slotted spoon to move the boiled onion and garlic to a blender. Add to blender quartered tomato and three canned chipotle peppers with 1 tbsp adobo sauce. To the blender add 1 1/2 cups of broth water from the stockpot. Blend on high.
- In a large sauce pan on medium high heat, add 2 tbsp of diced onion. Saute for 2 minutes. Add diced tomato, shredded chicken and sauce from the blender. Heat for 10 minutes.
- Serve shredded Chicken Tinga over a salad, with sautéed peppers or a steamed vegetable of choice.