Chicken Tinga with Corn and Black Bean Salsa Recipe

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. Possibly on different occasions every week. Destroyed chicken, all saucy and exquisite — OK, we'll do whatever it takes not to occupy ourselves.

Chicken tinga (or pollo de tinga) is a delightful solace nourishment. Blending flavors with chipotle and tomato gives it a mark vigorous flavor.

As an afterthought, we set up together a basic corn and dark bean salsa. Stickin' with a paleo diet? Simply skirt 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
                                                       

Fixings 

Salsa Ingredients:

3/4 glass canned dark beans depleted and washed

3/4 glass solidified corn portions

1/4 glass red onion little diced

1/4 glass red chime pepper little diced

2 tbsp lime juice

1 tbsp cilantro cleaved

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 mugs 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 straight leaf

Salt and pepper to taste

Avocado, lime wedges, and cilantro for embellishment

Directions 

Salsa bearings:

In a medium bowl, hurl all fixings until consolidated.

Save in fridge until prepared to serve.

Tinga Directions:

Warmth a medium-sized pot to medium high.

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

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

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

Evacuate chicken to a little bowl and shred.

Add chicken back to sauce and blend to join.

Enhancement with cleaved cilantro, lime wedges, and avocado.

Present with corn tortillas or lettuce wraps. Or then again, give it a shot its very own with salsa as a side.