Chicken Tinga is one of our favorite stews. This chicken dish is perfect top tacos, tostadas, add to bowls and more! The recipe below is for a mild version, if you are a spice lover add another Tbsp (or two) of our Ghost Pepper Tamarind sauce!
2 chicken breasts ( or 4 chicken thighs)
4 Roma (plum) tomatoes cut in halves and remove the seeds
1 TBSP of our Ghost Pepper Tamarind Sauce
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 cup of water or Chicken broth
2 TBSP of olive oil
1 onion thinly sliced
1 Bay leaf
1- Boil your chicken ( Instant pot works great for this step), shred and feel free to save 1/2 cup of the water to use when making the tomato sauce for the Tinga.
2- In a blender blend the tomatoes, Ghost Pepper Tamarind sauce, salt, pepper and 1/2 cup of water. Set aside
3- Add oil to your pan and place on medium heat. Add the sliced onion and cook for about 4 minutes or until they change to a golden color.
4- Add your tomato sauce the bay leaf and cook for another 4 minutes.
5- Add your shredded chicken and continue cooking for another 10 minutes.
6- Serve on tostadas, tortillas, or add this chicken to bowls!
This chicken recipe is mild spicy, if you are familiar with our Ghost Pepper sauce and love it as much as we add another TBSP or two to the tomato sauce!