Breastfeeding Friendly Gluten Free Chicken Tinga Tacos
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- ½ tsp salt
- ¼ tsp black pepper
For the tinga sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2–3 chipotle peppers in adobo sauce, plus 1 tbsp adobo sauce
- 3 cloves garlic, peeled
- 1 tsp dried oregano
- ½ tsp ground cumin
- 2 tbsp olive oil
- 1 medium white onion, thinly sliced
- ½ cup chicken broth
For serving
- 8–10 corn tortillas
- ½ cup white onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 avocado, sliced (optional)
Instructions
- 1
Place the chicken thighs in a large saucepan and cover with cold water by about 1 inch. Season with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 18–20 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer and is cooked through with no pink at the center.
- 2
Transfer the chicken to a cutting board and reserve 1/2 cup of the poaching liquid. Let the chicken rest for 5 minutes, then shred it into thin strips using two forks.
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