Chicken Tinga - 24g Carbs, 7g Fiber
From: www.cuisinerecipes.com
Tomatillos are small green fruits enclosed in a husk that resemble
an unripe tomato. The flesh is slightly acidic with a hint of lemon.
To add flavor to the chicken breasts, poach them in broth with the
tomatoes and chiles.
Add the tomatillos to the onions and simmer to enhance their flavor
and soften the skin.
Total time: 45 min
Servings: 4
FOR THE CHICKEN, COMBINE:
1 (14.5 oz can) no-salt-added whole tomatoes in juice, chopped
1 cup low-sodium chicken broth
1 chipotle chile in adobo sauce, chopped
1 dried ancho chile, seeded
1 dried guajillo chile, seeded
4 boneless, skinless chicken breasts (1½ lb.)
FOR THE SAUCE, SAUTE:
2 cups sliced onion
1 Tbsp extra-virgin olive oil
1/2 tsp kosher salt, divided
1/4 tsp sugar
4 cups husked and chopped tomatillos (about 1 lb.)
3 chipotle chiles in adobo sauce, minced
GARNISH:
Lime wedges
Cilantro leaves
For the chicken, combine tomatoes, broth, chopped chipotle, ancho, and
guajillo in a saute pan over high heat. Add chicken and bring to a
boil; cover, reduce heat to medium-low, and simmer until chicken is
cooked through, 12–15 minutes. Remove chicken from pan, reserving
tomato mixture. When cool enough to handle, shred chicken with two forks.
Puree tomato mixture in a food processor or blender until smooth; set aside.
For the sauce, saute onion in oil in a large nonstick skillet over
medium-high heat. Stir in 1/4 tsp. salt and sugar; cook until onions
begin to caramelize, 7–9 minutes. Add tomatillos and minced chipotles.
Reduce heat to medium; simmer sauce until tomatillos are soft,
12–15 minutes.
Stir in shredded chicken and 1/2 cup of pureed tomato mixture (reserve
the rest for another use); heat thoroughly. Season with 1/4 tsp. salt.
Garnish servings with lime wedges and cilantro.
Servings: 4
Nutrition per Serving:
313 Calories, 9g Total Fat, 2g Sat, 80mg Cholesterol, 496mg Sodium,
24g Carbs, 7g Fiber, 34g Protein
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