Mango Chicken Tinga
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 sweet onion, cut into wedges1 mango, halved, seeded, peeled, and diced2 pounds chicken thighs, skin removed1 1/2 teaspoons ground chipotle chile pepper3 cloves garlic, minced1 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon ground ginger1/4 teaspoon ground cinnamon1 14 1/2 ounce can fire-roasted diced tomatoes, undrained1 14 1/2 ounce can reduced-sodium chicken broth if making in crockpot; 3 cups of broth if making on stovetop 1 cup mango nectarHot rice if desired (not included in calorie count)
1. In a 3 1/2- to 4-quart slow cooker place onion and mango. Top with chicken, chipotle pepper, garlic, salt, cumin, ginger, and cinnamon. Pour tomatoes, chicken broth, and mango nectar over all. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21/2 hours. Using a slotted spoon, remove chicken from cooker; cool slightly.
2. Remove chicken bones. Discard bones and shred chicken. Return shredded chicken to cooking liquid.
3. To serve, use a slotted spoon to transfer the chicken mixture to shallow bowls. Add a big spoonful of cooked white rice to each bowl. Spoon broth around rice and chicken and serve, if desired, with pineapple wedges, lime wedges, sliced green onions, and Mexican crema.
Stovetop directions:
Use 2-3 cups of broth instead, and cook on low for 1.5 hours.
Serve over hot rice if desired.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BETHANYBOO.
2. Remove chicken bones. Discard bones and shred chicken. Return shredded chicken to cooking liquid.
3. To serve, use a slotted spoon to transfer the chicken mixture to shallow bowls. Add a big spoonful of cooked white rice to each bowl. Spoon broth around rice and chicken and serve, if desired, with pineapple wedges, lime wedges, sliced green onions, and Mexican crema.
Stovetop directions:
Use 2-3 cups of broth instead, and cook on low for 1.5 hours.
Serve over hot rice if desired.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BETHANYBOO.
Nutritional Info Amount Per Serving
- Calories: 215.3
- Total Fat: 5.7 g
- Cholesterol: 115.8 mg
- Sodium: 1,315.7 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 1.6 g
- Protein: 28.1 g