Easy One-Pot Chicken Tinga (Spicy Mexican Shredded Chicken) Recipe
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Category
Tacos
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Cusine
Mexican
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 jalapeño pepper, seeded and finely chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
2 cans diced tomatoes with green chilies, undrained
2 cups chicken broth
3 boneless skinless chicken breasts, cut into bite size pieces
Salt and freshly ground black pepper to taste
1/2 cup chopped fresh cilantro leaves
Directions
Season chicken generously with salt and pepper. Heat oil in a medium saucepan over high heat until shimmering. Add chicken skin side down and cook, without moving, until well browned, 6 to 8 minutes. Flip chicken and cook on second side for 2 minutes. Transfer to a large plate and immediately add tomatillos, tomatoes, and garlic to pot. Cook, flipping occasionally, until blistered and browned in spots, about 5 minutes.