Hearty Mexican Tinga Chicken with Chipotle Peppers and Tomato
Juicy shredded chicken bubbling away with tomatoes, smoky chipotle, and bold spices. Perfect for scooping into tacos, piling over rice, or digging in anytime you're hungry for Mexican flavors.
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Cooking tools:
- Blender
- Food processor
- Instant-read thermometer
- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Fork
- Slotted spoon
- Measuring spoon
Ingredients
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried Mexican oregano
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 4 garlic cloves
- 1 can (350 ml) chipotle peppers in adobo sauce
- 1 white onion, thinly sliced
- 60 ml olive oil
- 4 medium ripe tomatoes
- 675 g boneless skinless chicken breasts
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