Chicken Tinga Nachos Recipe

Name: Chicken Tinga Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 pound boneless skinless chicken thighs; 1 small yellow onion, peeled and quartered; 2 cloves garlic, smashed with the side of a knife; 1 bay leaf; 1 jalapeno pepper, split, seeds removed; 1/2 small can chipotles in adobo sauce; 2 cups low-sodium chicken stock; 5 whole cloves; 1/2 large bag tortilla chips; 8 ounces monterey jack cheese, coarsely shredded; sour cream and cilantro, to garnish

Servings: persons

2 tablespoons canola oil
1 pound boneless skinless chicken thighs
1 small yellow onion, peeled and quartered
2 cloves garlic, smashed with the side of a knife
1 bay leaf
1 jalapeno pepper, split, seeds removed
1/2 small can chipotles in adobo sauce
2 cups low-sodium chicken stock
5 whole cloves
1/2 large bag tortilla chips
8 ounces monterey jack cheese, coarsely shredded
sour cream and cilantro, to garnish

1
Heat a tablespoon of canola oil in a medium oven-safe saucepan over medium heat.
2
Add the chicken and brown all over.
3
Remove from pot and set aside.
4
Preheat oven to 350F.
5
Heat the other tablespoon of canola oil and saute the onions, garlic, bay leaf and jalapeno until fragrant, 5-7 minutes, then add the chipotles, chicken stock and cloves.
6
Bring to a boil, mashing up the chipotle peppers with a wooden spoon, then reduce to a simmer.
7
Add chicken back to pot, stir to coat completely, cover with a lid and transfer to the oven.
8
Cook for 2 hours, then remove from oven and allow to cool to room temperature.
9
When chicken is cool enough to handle, shred it and set it aside.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 pound boneless skinless chicken thighs, 1 small yellow onion, peeled and quartered, 2 cloves garlic, smashed with the side of a knife, and more.

Yes, Chicken Tinga Nachos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tinga Nachos

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