Nickel Allergy Friendly Gluten Free Chicken Tinga Tacos

Total time50 min

Prep time15 min

Cook time35 min

Nickel Allergy Friendly Gluten Free Chicken Tinga Tacos

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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
Mutti Parma Organic Diced Tomatoes in Organic Tomato Puree Made With Organic No Salt Added Diced Tomatoes, 14.5 oz Cento® Chef's Diced Tomatoes
See all
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
2–3 chipotle peppers in adobo sauce, plus 1 tbsp adobo sauce
3 cloves garlic, peeled
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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