Chicken Tinga with Sweet Chipotle Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (4- to 6-ounce) skinned and boned chicken breast |
1 tablespoon canola oil, divided |
1 1/2 cups chopped onion, divided |
3 garlic cloves, minced |
1 canned chipotle chile in adobo sauce, minced |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/4 cup tomato paste |
2 tablespoons honey |
1/4 cup ketchup |
1/4 cup freshly squeezed orange juice |
1/4 cup sherry vinegar |
Directions:
1. Place chicken breast in a large saucepan; cover with cold water. Bring to a boil, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; let cool 30 minutes. Shred chicken breast.
2. Heat 2 teaspoons oil in a large skillet over medium-high heat; add 1/2 cup onion. Sauté 6 minutes or until golden brown. Remove onion from pan; combine shredded chicken and onion.
3. Heat remaining 1 teaspoon oil in skillet; add remaining 1 cup onion and garlic. Cover and cook 5 minutes or until onion is tender. Stir in chipotle and remaining ingredients. Cover and simmer 20 minutes.
4. Process chipotle mixture in a blender until smooth. Combine chicken and chipotle sauce. Serve with fresh sopes.
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