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Chicken Tinga with Corn and Black Bean Salsa

By August 12, 2018Recipes
Reading Time: 2 minutes

This chicken tinga is a great Mexican dish that we could eat every week. Seriously. Maybe multiple times per week. Shredded chicken, all saucy and savory — okay, we’ll try not to distract ourselves.

Chicken tinga (or pollo de tinga) is a delectable comfort food. Mixing spices with chipotle and tomato gives it a signature robust flavor.

On the side, we put together a simple corn and black bean salsa for those of you participating in the Whole Life Challenge as Kickstart or Lifestyle players. Playing the Whole Life Challenge on Performance? Just skip the salsa and use a lettuce wrap to create a taco with the chicken tinga. Kickstart and Lifestyle players can feel free to use corn tortillas.

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Chicken tinga

Chicken tinga (or pollo de tinga) is a delectable comfort food. Mixing spices with chipotle and tomato gives it a signature robust flavor.
Category Chicken, Dinner, Lunch, Mexican
Compliance Level Kickstart, Lifestyle
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Brandon Cress

Ingredients

Salsa Ingredients:

  • 3/4 cup canned black beans drained and rinsed
  • 3/4 cup frozen corn kernels
  • 1/4 cup red onion small diced
  • 1/4 cup red bell pepper small diced
  • 2 tbsp lime juice
  • 1 tbsp cilantro chopped
  • 1 tbsp avocado oil
  • 2 tsp garlic minced
  • 1/4 tsp cumin
  • Salt and pepper to taste

Tinga Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 2 cups tomato puree
  • 1/2 cup yellow onion julienned
  • 2 tbsp avocado oil
  • 1 tbsp garlic minced
  • 1 tbsp lime juice
  • 2 tsp chipotle pepper pureed
  • 2 tsp apple cider vinegar
  • 1 sprig oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • Avocado, lime wedges, and cilantro for garnish

Instructions

Salsa directions:

  1. In a medium bowl, toss all ingredients until combined.
  2. Reserve in refrigerator until ready to serve.

Tinga Directions:

  1. Heat a medium-sized saucepan to medium high.
  2. Add avocado oil, then add onion. Cook on medium-high until soft and translucent, about 5 minutes.

  3. Add tomato, lime juice, apple cider vinegar, chipotle, oregano, and bay leaf and bring to a boil.
  4. Add chicken thighs and turn down to a simmer and continue to cook until chicken shreds, about 20-30 minutes.
  5. Remove chicken to a small bowl and shred.
  6. Add chicken back to sauce and stir to combine.
  7. Garnish with chopped cilantro, lime wedges, and avocado.
  8. Serve with corn tortillas or lettuce wraps. Or, try it on its own with salsa as a side.
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Brandon Cress
Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.

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