Ingrid Hoffmann’s Chicken Tinga Poblana

Photo: Mittera Creative Services.

Recipe excerpted from Latin Comfort Foods Made Healthy: More Than 100 Diabetes-Friendly Latin Favorites (American Diabetes Association, October 2018, ISBN: 978-1-580-40681-9, $21.95)

1 lb Boneless and skinless chicken breasts
2 bay leaves
1 can No-salt-added petite diced tomatoes
1/4 cup (plus 2 teaspoons) Fresh cilantro, chopped and divided
2 Chipotle chilis in adobo sauce
2 Tbs Adobo sauce from the chipotles
1 Tbs Apple cider vinegar
2 Cloves garlic, chopped
1/2 tsp Dried thyme
1/2 tsp Dried marjoram, or oregano
1/8 tsp Salt
1 Tbs Canola oil
1 Onion, thinly sliced

1. Place the chicken, bay leaves, and enough cold water to cover in a medium saucepan; bring to a simmer. Cover and simmer until the chicken is cooked through, about 15 minutes; drain. Discard the bay leaves. Transfer the chicken to a cutting board. Let cool, then shred with two forks. Set aside.

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2. Meanwhile, puree the tomatoes, 1/4 cup cilantro, chipotle chilies, adobo sauce, vinegar, garlic, thyme, marjoram, and salt in a food processor or blender.

3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the tomato mixture and the shredded chicken. Cook, over medium heat, stirring occasionally, until the flavors are blended and the chicken is heated through, about 10 minutes. Sprinkle with the remaining 2 Tbs cilantro.

Servings: 4

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