Chicken Tinga with Chipotle (Shredded Chicken Taco Filling)

PersonalPoints™

per serving

Total Time: 1 hr 15 min

Prep: 20 min

Cook: 55 min

Serves: 16

Easy

Slow cooking the chicken breasts on the stovetop in a flavorful simmer sauce made of diced tomatoes, chipotle peppers, and cumin makes for juicy, fork-tender chicken. A single chipotle gives this dish a little bit of heat, but use two or even three if you prefer things spicier. This recipe’s large yield makes it perfect for serving a crowd at your next fiesta or a great make-ahead item for planned leftovers because it will also freeze well. Make tacos and serve the succulent chicken spooned into warm tortillas or crisp lettuce leaves. Or make a taco bowl and serve it over a bed of lettuce, tomatoes, and a scoop of brown rice.

Ingredients:

2 tbsp olive oil
2 lbs uncooked boneless skinless chicken breast
1 tsp kosher salt, (or to taste)
1 small uncooked red onion, thinly sliced
2 medium garlic cloves, minced
14 oz canned diced tomatoes
1 canned chipotle peppers in adobo sauce, minced
1 tsp ground cumin
½ cup canned chicken broth, or water
6 sprigs cilantro, tough stems and leaves separated (or to taste)

Instructions

Place oil in a heavy pot; set over medium-high heat. Season chicken on both sides with salt; place in hot oil. Cook, turning once, until browned on both sides, about 8 minutes total (work in batches if necessary).
Stir in onion, garlic, tomatoes (with their juice), chipotle, cumin, and broth (or water). Use a piece of kitchen twine to tie cilantro stems together; nestle in a pot. Bring mixture to a boil and then reduce heat to low; cover and simmer until chicken is incredibly tender, about 45 minutes (turn chicken halfway through cooking).
Remove and discard cilantro stems. Use tongs or 2 forks to shred chicken directly in the sauce. Roughly chop cilantro leaves; stir into chicken. Season to taste with salt (about ¼ tsp); serve immediately.
Serving size: ½ cup.