"This spicy and sweet shredded chicken can be used in many different Mexican dishes. I love it on crunchy tostadas. This is a great recipe to make ahead and freeze for a quick dinner option during the week. Level of spiciness will depend on the salsa brand you use. You can use straight chipotle peppers from the can, but be prepared for blazing hotness! If you can't blend the mixture, that's OK; just chop everything up very small, it will break down a little more once you cook it. Serve on tortillas or chips. Garnish with lettuce, tomato, onion, sour cream, or guacamole." — Twin6878
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skinless, boneless chicken breast halves
1/2 (15 ounce) can
apple cider vinegar
white onion, sliced thinly
salt and ground black pepper to taste
I thought this chicken was just ok. I did add some bay leaves and ground oregano. Not sure what went wrong but I probably won't make this again. Sorry.
i had to triple this recipe, we have 6 children, and everyone loved it. it was easy to make, fast and to have a dish that pleases everyone is priceless.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Shredded Chicken Tinga
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 12
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