Chicken Tinga in Green Sauce

Brenda Villagomez
If you like to give an interesting twist to traditional recipes, this Chicken Tinga in Green Sauce recipe is a great option for an economical and satisfying dish. The best part of preparing this easy recipe is that you can put everything in the pan, but you must ensure that the tomatoes are well cooked so that the green sauce does not turn out too acidic.
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Ingredients
4
Servings
  • water
  • 800 grams chicken breast, whole, with bone and skinless
  • 1/4 onions
  • 1/2 heads garlic
  • 1/4 bunches fresh cilantro
  • pinches salt
  • 1 tablespoon vegetable oil
  • 1/2 onions
  • 2 cloves garlic
  • 8 tomatillos
  • 4 serrano chiles
  • 1 tablespoon cumin
  • 3 allspice berries
  • 1/2 cups fresh cilantro
  • 1 cup chicken broth
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • avocado, in a fan shape, for decoration
  • parsley, for decoration
Preparation
15 mins
45 mins
Low
  • In a pot with water, cook the chicken with the onion, garlic, cilantro, and salt until cooked. Remove and reserve the broth.
  • On a cutting board, shred the chicken. Set aside.
  • In a deep skillet, heat the oil and cook the onion, garlic, tomatoes, serrano chili, cumin, allspice, and cilantro until they change color. Fill with chicken broth and cook until the vegetables break down and the liquid reduces. Cool slightly.
  • Blend the previous preparation until you obtain a sauce.
  • In a saucepan, heat the oil and cook the sliced onion until it is shiny, add the chicken and cook for 5 minutes. Pour in the sauce. Let it come to a boil and cook for 10 more minutes. Season to your taste.
  • Serve the tinga and garnish with avocado and parsley leaves. Accompany with beans and corn tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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