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Recipe

Traditional Chicken Tinga

1h
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Rich and delicious chicken tinga, prepared with tomato, onion and a bit of chipotle chili. Stew that is prepared in all Mexican homes and eaten in taquizas or accompanied with toast. A delica of Mexican cuisine that you can not miss.
Learn more about Viridiana Morales

Ingredients

6 portions
  • 500 grams chicken breast
  • 1 can chipotle chili, in rajas (230 gr)
  • 2 carrots
  • 1 potato
  • 1 can corn, (230 gr)
  • 1 tomato
  • 1/4 onions
  • 1 ulna tomato broth with chicken
  • 1 ulna chicken soup
  • to taste salt
  • enough vegetal oil

Preparation

Cook the breast, the potato, and the carrot.
Crumble the breast.
Peel the potatoes and carrots, then cut them into cubes.
Grind the can of chilies, the tomato, the 1/4 onion, the tomato cube and the chicken broth.
In a frying pan, add a little oil to cook what we already ground, after you have already poured the contents of the blender, add the breast, the potato, the carrot and the corn, finally season with salt to your liking and leave boil.

PRESENTATION

You can serve with red or white rice, however you prefer.

TIPS

If you want your tinga juices, add the broth where you cooked the chicken.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
90.6
kcal
4.53%
Carbohydrate, by difference
8.5
g
2.83%
Protein
10.7
g
21.4%
Total lipid (fat)
2.1
g
3.23%
100
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Provided by USDA
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