The O.G. chicken tinga recipe originated in Puebla, Mexico. “Tinga” means stew, and this dish blends a dynamite combination of tender chicken thighs with tomatoes, onion, garlic, oregano, and smoky chipotle. On this episode of Prep School, Megan Mitchell makes a Whole30®-compliant version that cooks in under an hour and is practically hands off thanks to the Instant Pot.
Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 45 minutes
For the chicken:
2 to 3 tablespoons grapeseed oil
1 yellow onion, diced
2 to 3 garlic cloves, minced
3 pounds boneless and skinless chicken thighs
1 (28-ounce) can Thrive Market Organic Crushed Tomatoes
½ cup Thrive Market Organic Chicken Bone Broth
2 canned chipotles in adobo, minced
1 tablespoon adobo sauce
1 ½ teaspoons salt
1 teaspoon Thrive Market Organic Oregano
½ teaspoon Thrive Market Organic Ground Pepper
1 lime, juiced
Butter lettuce leaves
Jicama rounds, thinly sliced on a mandoline
Radishes, thinly sliced into matchsticks
Hit the sauté button on your pressure cooker and choose the medium heat setting. Drizzle in grapeseed oil and sauté onions until softened, about 5 minutes. Add garlic and cook for 2 minutes, or until fragrant.
Hit cancel, then add chicken thighs, crushed tomatoes, bone broth, chipotles, chipotle sauce, salt, oregano, and pepper; stir until evenly coated. Place the lid on and set the valve to sealing. Cook on high pressure for 20 minutes; hit quick release.
Remove the lid, hit sauté and cook for 5 to 10 minutes, or until most of the liquid is absorbed and a thick sauce remains. Use two forks to shred chicken in the pot. Squeeze with lime and taste for seasonings.
Serve with lettuce cups and other accoutrements.
Recipe by: Megan Mitchell
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