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Chicken Tinga with Sweet Chipotle Sauce

Yield Makes 1 1/2 cups

Ingredients

  • 1 (4- to 6-ounce) skinned and boned chicken breast
  • 1 tablespoon canola oil, divided
  • 1 1/2 cups chopped onion, divided
  • 3 garlic cloves, minced
  • 1 canned chipotle chile in adobo sauce, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup tomato paste
  • 2 tablespoons honey
  • 1/4 cup ketchup
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup sherry vinegar

How to Make It

  1. Place chicken breast in a large saucepan; cover with cold water. Bring to a boil, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; let cool 30 minutes. Shred chicken breast.

  2. Heat 2 teaspoons oil in a large skillet over medium-high heat; add 1/2 cup onion. Sauté 6 minutes or until golden brown. Remove onion from pan; combine shredded chicken and onion.

  3. Heat remaining 1 teaspoon oil in skillet; add remaining 1 cup onion and garlic. Cover and cook 5 minutes or until onion is tender. Stir in chipotle and remaining ingredients. Cover and simmer 20 minutes.

  4. Process chipotle mixture in a blender until smooth. Combine chicken and chipotle sauce. Serve with fresh sopes.