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Ingrid Hoffmann's Chicken Tinga Poblana
10 min prep time
33 min cook time
4servings
Recipe by
Ingrid Hoffmann
Source
Latin Comfort Foods Made Healthy
Photo by
Mittera
How to Make Ingrid Hoffmann's Chicken Tinga Poblana
This classic Mexican stew from Puebla, Mexico, is intensely rich in flavor and spices. It hits the spot every time. Serve either inside a tortilla or over a bowl of brown rice or quinoa and enjoy! For a different take on this dish, substitute lean pork loin for the chicken.
Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here
10 min prep time
33 min cook time
4servings
3/4 cup
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Step-By-Step Instructions:
- Place the chicken, bay leaves, and enough cold water to cover in a medium saucepan; bring to a simmer. Cover and simmer until the chicken is cooked through, about 15 minutes; drain. Discard the bay leaves. Transfer the chicken to a cutting board. Let cool, then shred with two forks. Set aside.
- Meanwhile, puree the tomatoes, 1/4 cup cilantro, chipotle chilies, adobo sauce, vinegar, garlic, thyme, marjoram, and salt in a food processor or blender.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the tomato mixture and the shredded chicken. Cook, over medium heat, stirring occasionally, until the flavors are blended and the chicken is heated through, about 10 minutes. Sprinkle with the remaining 2 tbsp cilantro.
Nutrition facts
4 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 200
-
Total Fat
7g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 65mg
- Sodium 250mg
-
Total Carbohydrate
9g
- Dietary Fiber 2g
- Total Sugars 5g
- Added Sugars 0g
- Protein 26g
- Potassium 460mg
- Phosphorous 180mg
Ingredients
boneless, skinless chicken breasts
1 lbs
bay leaves
2 leaves
no-salt-added petite diced tomatoes
1 14.5 ounce can
fresh cilantro (chopped and divided)
1/4 cup plus 2 tbsp
chipotle chili in adobo
2
adobo sauce from the chipotles
2 tbsp
Apple Cider Vinegar
1 tbsp
garlic (chopped)
2 clove
dried thyme
1/2 tsp
dried marjoram or dried oregano
1/2 tsp
salt
1/8 tsp
canola oil
1 tbsp
onion(s) (thinly sliced)
1
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