Chicken Tinga

Paleo | Whole 30 | Gluten Free

Serving Size 4
Total Time 30 Minutes

Ingredients

Instructions

3 chicken breast, seasoned with salt and pepper

1 cup yellow onion, roughly chopped

2 cloves garlic

1 can fire roasted tomatoes

1 can mild green chiles

3 chipotle peppers, de-seeded

2 tsp salt

1 tsp oregano

1 tsp cumin

Topping:

lime juice

cilantro, chopped

white onion, chopped

Stove Top:

Preheat oven to 350, bake chicken breast, seasoned with salt and pepper, until done (about 20 minutes).

While chicken is baking, prepare the sauce in a blender.

Add onion, garlic, chipotle peppers, oregano, cumin, salt, tomatoes and green chiles to a blender and blend until smooth.

When chicken are done, shred and add to a pan.

Pour half of the sauce over the chicken and mix well.

Turn heat up for 5-10 to let liquid boil out and sauce thicken.

Top with lime juice and chopped cilantro.

Crockpot:

Make sauce - add onion, garlic, chipotle peppers, oregano, cumin, salt, tomatoes and green chiles to a blender and blend until smooth.

Add chicken to crockpot and cover with half of the sauce.

Cook for 3.5-4 hours on high or 6 hours on low.

Once chicken is cooked through, pull out and shred.

Add shredded chicken back to pot and mix back into sauce.

Top with lime juice and chopped cilantro.

Serve in tortillas, over greens, or over caulirice (see sides).

tips & tricks

For tortilla alternatives use Siete brand tortilla (found at Whole Foods),

iceberg lettuce cups, cabbage cups or butter lettuce cups.

Also serve as a torta by heating up tortilla in a little oil in a pan, until crispy.

Think giant nacho!

Toppings are a must, don't skimp on the toppings! I also like to add a little red salsa,

but make sure it is clean (look out for added sugars).

Tel: 985-869-2036

New Orleans, Louisiana

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