Easy One-Pot Chicken Tinga (Mexican Shredded Chicken Stew)
Share
Email
Prep Time
5m
Cook Time
55m
Total Time
1h
This easy one-pot chicken tinga, a Mexican shredded chicken stew, is made with bone-in, skin-on chicken breast, tomatillos, garlic, onion, oregano, and chipotle chilies in adobo sauce. Simmered in chicken stock and finished with cider vinegar and fish sauce, it's a delicious and flavorful meal.
Recipe Options
Ingredients
Servings:
4 servings
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Steps
View steps on seriouseats.com or by saving the recipe to your
personal library.
Register for free to start
saving
recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories769kcal
-
Fat50g
-
Saturated Fat12g
-
Carbohydrates11g
-
Fiber4g
-
Sugar5g
-
Protein68g
-
Cholesterol195mg
-
Sodium822mg
Percent Daily Values are based on a 2,000 calorie diet.