Ingredients

Let’s Cook!

• 1
  In a small blender or food processor mix all the sauce ingredients. Set to the side.
• 2
  Season chicken with salt and pepper. Add oil to a skillet and heat on high. Add chicken to the skillet and brown both sides. About 2-3/side. Remove to a plate.
  
• 3
  If needed add more oil. On medium heat add onion and jalapeño. Cook a couple of minutes to soften. Add garlic and cook for 30 seconds.
  
• 4
  Add chicken back to skillet along with any juices from the plate. Add in the sauce and bring to a simmer. Cover skillet and cook until chicken reaches an internal temperature of 165°F. Should take about 25-30 minutes. About half way turn over the chicken.
  
• 5
  When chicken is done remove chicken. Shred the chicken with 2 forks. Add the chicken back to the skillet to heat up the chicken and mix with all that fantastic sauce.
  
• 6
  The chicken Tinga is now ready to serve. For tacos I serve on warmed flour tortillas with shredded lettuce and shredded cheese. I garnished with tomato slices for some color and the tomato help offset the spicy heat from the sauce. Cilantro and jalapeño circles also make for a great garnish. Enjoy!