Chicken Tinga
Prep time:
Cook time:
Total time:
Serves: 4
Recipe from Hunt’s Chicken thigh recipe simmered with tomatoes and spicy chipotle peppers before shredding and topping with queso fresco and avocado. Chicken Tinga
Ingredients
- PAM® ORIGINAL NO-STICK COOKING SPRAY
- 1-1/4 POUNDS BONELESS SKINLESS CHICKEN THIGHS
- ¼ TEASPOON GARLIC SALT
- ½ CUP CHOPPED YELLOW ONION
- 1 CAN (14.5 OZ EACH) HUNT’S® DICED TOMATOES, DRAINED
- 1 CAN (8 OZ EACH) HUNT’S® TOMATO SAUCE
- ⅓ CUP CHOPPED CHIPOTLE PEPPERS IN ADOBO SAUCE
- ½ CUP CRUMBLED QUESO FRESCO CHEESE
- ½ CUP CHOPPED AVOCADO
- HOT COOKED RICE, OPTIONAL
Instructions
- SPRAY LARGE SKILLET WITH COOKING SPRAY; HEAT OVER MEDIUM-HIGH HEAT. ADD CHICKEN; SPRINKLE WITH GARLIC SALT AND COOK 3 TO 5 MINUTES OR UNTIL BROWNED ON BOTH SIDES.
- ADD ONION; COOK UNTIL TENDER. ADD DRAINED TOMATOES, TOMATO SAUCE AND PEPPERS; STIR TO COMBINE. REDUCE HEAT TO LOW; SIMMER 20 MINUTES, STIRRING OCCASIONALLY.
- REMOVE CHICKEN FROM SKILLET; SHRED WITH TWO FORKS. RETURN CHICKEN TO SAUCE MIXTURE; STIR TO COMBINE. SPRINKLE EACH SERVING WITH CHEESE AND AVOCADO. SERVE WITH RICE, IF DESIRED.
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