Spicy Shredded Chicken Tinga
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Spicy Shredded Chicken Tinga

1. Skinless, boneless chicken breast halves - 2
2. Stewed tomatoes - ½ (15 ounce) can
3. Chipotle salsa - ¾ cup
4. Apple cider vinegar - 1 tablespoon
5. White onion, sliced thinly - 1 small
6. Salt and ground black pepper to taste - 1 small

How to cook deliciously - Spicy Shredded Chicken Tinga

1. Stage

Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.

2. Stage

Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.

3. Stage

Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.