spicy shredded chicken tinga

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1/2 (15 ounce) can stewed tomatoes
• 3/4 cup chipotle salsa
• 1 tablespoon apple vinegar
• 1 small white onion, sliced thinly
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• bring a saucepan of lightly-salted water to a boil. reduce heat to medium-low. cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). transfer chicken to a cutting board and tear into shreds using 2 forks.
• blend stewed tomatoes, chipotle salsa, and apple vinegar in a blender until smooth.
• combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. cook at a simmer until the onions are translucent, about 10 minutes. season with salt and pepper.