Chicken tinga in a tomatillo-based sauce featuring the spicy touch of Jalapeño is a homey Mexican dish that is impossible to resist! Get this tasty chicken tinga in green sauce ready to prepare during those crazy weekdays. Its prep time and drool-worthy flavor will make your family keep asking for more!
In a pot with water, add chicken breast, onion, garlic, cilantro, and salt and cook until cooked through. Remove from heat and set chicken broth aside.
On a chopping board, shred chicken breast. Set aside.
In a deep skillet, heat oil and cook onion, garlic, tomatoes, serrano chiles, cumin, allspice berries, and cilantro until they turn color. Pour chicken broth into the skillet. Cook until vegetables fall apart and the liquid reduces. Let cool slightly.
Transfer previous ingredients to a blender and blend until smooth.
In a saucepan, heat oil and cook sliced onion until translucent. Add shredded chicken and cook for 5 minutes. Pour blended sauce into the saucepan. Bring to a boil and cook for 10 more minutes. Season.
Serve chicken tinga in green sauce garnished with avocado and parsley leaves and with beans and corn tortillas on the side.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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