Chicken Tinga

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  4 Garlic(16g)
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  2 Chipotle peppers in adobo sauce(14g)
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  15 oz Canned Diced Tomatoes
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  1 cup Low Sodium Chicken Broth
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  3 tbsp Honey
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  1.5 tsp Cumin, Ground
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  1 tsp Oregano, Dried
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  6 cup Chicken Breast, Grilled
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  1 1 bay leaf
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  Fine Sea Salt And Black Pepper, To Taste

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat for 1 minute until shimmering. Add the onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and sauté for 1–2 minutes, stirring frequently, until fragrant.
2. 2Remove the stockpot from heat. Transfer the onion and garlic mixture to a blender, then add the chipotle peppers with adobo sauce, canned tomatoes, chicken broth, honey, cumin, oregano, and bay leaf. Cover and purée until completely smooth.
3. 3Pour the blended sauce back into the stockpot and stir in the cooked chicken breast, breaking it into bite-sized pieces as you mix. Bring the mixture to a simmer over medium-high heat and cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is heated through to 165°F.
4. 4Season the chicken tinga with salt and pepper to taste.
5. 5Divide the chicken tinga evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing. Refrigerate for up to 3 days or freeze for up to 3 months.