CHICKEN TINGA

Chicken Tinga image

Number Of Ingredients 12

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2 pounds boneless chicken thighs meat, cut into 2-inch pieces
3/4 cup canned fat-free reduced-sodium chicken broth
1/2 pound fresh bulk chorizo sausage, or packaged, with casings removed
1/2 medium white onion, chopped
2 cloves garlic (medium), chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
3 medium tomatoes, peeled, seeded and chopped
2 , canned chipotle chile kimmy, , en adobo, seeded and minced
2 tablespoons chopped fresh cilantro
salt, to taste
1 large ripe avocado (Hass variety preferred), peeled and thinly sliced
1 cup finely shredded lettuce, romaine or iceberg

Steps:

1. Put the chicken and the broth in a large pan and bring to a boil over medium heat. Reduce the heat to low, cover and simmer until the chicken is very tender, about 30 minutes. 2. Meanwhile, in a large skillet, cook the chorizo over medium heat, stirring to break up the lumps, until it starts to brown, 3 to 4 minutes. If chorizo is quite fatty, drain off all but 1 tablespoon of the fat. Add the onion, garlic, and oregano. Cook, stirring, until the onion is limp, about 3 minutes. Add the tomatoes, chipotles and cilantro. Cook, uncovered, to reduce the juices, 3 to 4 minutes. 3. Lift the cooked chicken pieces from the broth and shred coarsely. Add the chicken to the tomato mixture along with ¼ cup of the broth. Bring to a boil. Add salt, if needed. Serve hot, to stuff inside warm tortillas with avocado and lettuce.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves