Chicken Tinga

Chicken Tinga

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
  1. 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.
  2. ADD ONION; COOK UNTIL TENDER. ADD DRAINED TOMATOES, TOMATO SAUCE AND PEPPERS; STIR TO COMBINE. REDUCE HEAT TO LOW; SIMMER 20 MINUTES, STIRRING OCCASIONALLY.
  3. 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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