Chicken Tinga with Corn and Black Bean Salsa Recipe

Chicken tinga (or pollo de tinga) is a delectable comfort food. Mixing spices with chipotle and tomato gives it a signature robust flavor.

This chicken tinga is an incredible Mexican dish that we could eat each week. Truly. Perhaps on 

various occasions every week. Destroyed chicken, all saucy and exquisite — OK, we'll do whatever it takes not to divert ourselves. 

Chicken tinga (or pollo de tinga) is a luscious solace sustenance. Blending flavors with chipotle and tomato gives it a mark strong flavor. 

As an afterthought, we set up together a basic corn and dark bean salsa. Stickin' with a paleo diet? Simply avoid the salsa and utilize a lettuce wrap to make a taco with the chicken tinga. Not stickin' with paleo? Don't hesitate to utilize corn tortillas.

Recipe Notes: Serves 4. Paleo-friendly.
Prep Time: 30 min / Cook Time: 40 min / Total Time: 1 hr 10 min

CHICKEN TINGA WITH CORN AND BLACK BEAN SALSA

INGREDIENTS     

Salsa Ingredients: 

*3/4 container canned dark beans depleted and flushed 

*3/4 container solidified corn parts 

*1/4 container red onion little diced 

*1/4 container red ringer pepper little diced 

*2 tbsp lime juice 

*1 tbsp cilantro hacked 

*1 tbsp avocado oil 

*2 tsp garlic minced 

*1/4 tsp cumin 

*Salt and pepper to taste 

Tinga Ingredients: 

*1.5 lbs boneless skinless chicken thighs 

*2 containers tomato puree 

*1/2 container yellow onion julienned 

*2 tbsp avocado oil 

*1 tbsp garlic minced 

*1 tbsp lime juice 

*2 tsp chipotle pepper pureed 

*2 tsp apple juice vinegar 

*1 sprig oregano 

*1 sound leaf 

*Salt and pepper to taste 

*Avocado, lime wedges, and cilantro for embellishment

INSTRUCTIONS

Salsa bearings: 

1-In a medium bowl, hurl all fixings until consolidated. 

2-Save in cooler until prepared to serve. 

Tinga Directions: 

1-Warmth a medium-sized pot to medium high. 

2-Include avocado oil, at that point include onion. Cook on medium-high until       delicate and translucent, around 5 minutes. 

3-Include tomato, lime juice, apple juice vinegar, chipotle, oregano, and straight     leaf and heat to the point of boiling. 

4-Include chicken thighs and swing down to a stew and keep on cooking until   chicken shreds, around 20-30 minutes. 

5-Expel chicken to a little bowl and shred. 

6-Add chicken back to sauce and mix to join. 

7-Trimming with slashed cilantro, lime wedges, and avocado. 

8-Present with corn tortillas or lettuce wraps. Or on the other hand, give it a shot its very own with salsa as a side.