Lunch / Dinner
With a colorful presentation and a deep, smoky flavor, chicken tinga (meaning shredded meat) is a Mexican favorite. This version is spiked with the flavors of three different chiles in the sauce. And with fresh tomatillos, it’s a healthful meal in disguise.
FOR THE CHICKEN, COMBINE:
FOR THE SAUCE, SAUTÉ:
Tomatillos are small green fruits enclosed in a husk that resemble an unripe tomato. The flesh is slightly acidic with a hint of lemon.
For the chicken, combine tomatoes, broth, chipotle, ancho, and guajillo in a sauce pan over high heat. Add chicken and bring to a boil; cover, reduce heat to medium-low, and simmer until chicken is cooked through, 12–15 minutes. Remove chicken from pan, reserving tomato mixture. When cool enough to handle, shred chicken. Purée tomato mixture in a food processor or blender.
For the sauce, sauté onions in oil in a nonstick skillet over medium-high heat. Stir in ¼ tsp. salt and sugar; cook until onions begin to caramelize, 7–9 minutes. Add tomatillos and chipotles. Reduce heat to medium; simmer sauce until tomatillos are soft, 12–15 minutes.
Stir in shredded chicken and ½ cup puréed tomato mixture (reserve the rest for another use); heat through, and season with remaining ¼ tsp. salt.
Top servings with lime wedges and cilantro.
To add flavor to the chicken breasts, poach them in broth with the tomatoes and chiles.
Add the tomatillos to the onions and simmer to enhance their flavor and soften the skin.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 2g 10%
Cholesterol 80mg 26%
Sodium 496mg 20%
Carbs 24g 8%
Fiber 7g 28%
*Percent Daily Values are based on a 2,000 calorie diet.