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Chicken Tinga

Chicken Tinga
Makes:
12
Prep Time:
20
minutes
Total Time:
30
minutes
This Chicken Tinga recipe originated in Puebla, uses shredded chicken marinated in spicy tomato and chipotle chile sauce. Serve with tostadas and enjoy!

In this recipe:



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Ingredients:

  • 2 tablespoons vegetable oil
  • 2 medium onions, thinly sliced (about 2 cups total)
  • 2 cups tomato puree
  • 1 1/2 tablets (90 g each) NESTLÉ ABUELITA Chocolate, broken into pieces
  • 1/2 cup water
  • 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
  • 2 chipotle chiles in adobo sauce from a can, finely chopped
  • 1 1/2 pounds boneless, skinless chicken breast halves, cooked and shredded
  • 12 (6-inch) corn tostadas
  • 1/2 cup (2 ounces) crumbled Panela cheese
  • Chopped cilantro (optional)

Directions:

HEAT oil in large saucepan over medium-high heat. Add onions; cook, stirring occasionally, for 4 minutes or until soft. Add tomato puree, Abuelita, water, bouillon and chiles; bring mixture to a boil. Reduce heat; cook for 2 minutes or until chocolate is melted. Add chicken; cook for 2 minutes or until chicken is heated through.

TOP each tostada with ½ cup chicken mixture.

SPRINKLE with cheese and cilantro. Serve immediately.

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Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Chicken Tinga

    Ingredients

    • 2 tablespoons vegetable oil
    • 2 medium onions, thinly sliced (about 2 cups total)
    • 2 cups tomato puree
    • 1 1/2 tablets (90 g each) NESTLÉ ABUELITA Chocolate, broken into pieces
    • 1/2 cup water
    • 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
    • 2 chipotle chiles in adobo sauce from a can, finely chopped
    • 1 1/2 pounds boneless, skinless chicken breast halves, cooked and shredded
    • 12 (6-inch) corn tostadas
    • 1/2 cup (2 ounces) crumbled Panela cheese
    • Chopped cilantro (optional)

     

    Directions

    HEAT oil in large saucepan over medium-high heat. Add onions; cook, stirring occasionally, for 4 minutes or until soft. Add tomato puree, Abuelita, water, bouillon and chiles; bring mixture to a boil. Reduce heat; cook for 2 minutes or until chocolate is melted. Add chicken; cook for 2 minutes or until chicken is heated through.

    TOP each tostada with ½ cup chicken mixture.

    SPRINKLE with cheese and cilantro. Serve immediately.

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