Recipe Instructions:
Ingredients:
450 grams (1 lb) boneless, skinless chicken breasts
Salt and pepper to taste
15 grams (1 tablespoon) olive oil
1 onion, chopped
2 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped (adjust to taste)
240 grams (1 cup) tomato puree or crushed tomatoes
5 grams (1 teaspoon) dried oregano
5 grams (1 teaspoon) ground cumin
200 grams (1 cup) cooked rice
200 grams (1 cup) cooked black beans
Fresh cilantro, chopped, for garnish
Instructions:
Season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add chopped onion and sauté until softened, about 5 minutes.
Add minced garlic and chopped chipotle pepper. Cook for 1 minute until fragrant.
Stir in tomato puree (or crushed tomatoes), dried oregano, and ground cumin.
Add chicken breasts to the skillet and cover with sauce.
Reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked through and tender.
Remove chicken from skillet and shred using two forks.
Return shredded chicken to the skillet and stir to coat with sauce.
Serve chicken tinga hot over cooked rice and beans.
Garnish with chopped fresh cilantro.
