Mango Chicken Tinga

66 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Prep: 30 mins
  • Slow Cook: 4 hrs to 5 hrs (low) or 2 to 2 1/2 hours (high)
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Mango Chicken Tinga
sweet onion, cut into wedges
pounds chicken thighs, skin removed
1 1/2
teaspoons ground chipotle chile pepper
teaspoon salt
teaspoon ground cumin
teaspoon ground ginger
teaspoon ground cinnamon
14 1/2 ounce can fire-roasted diced tomatoes, undrained
14 1/2 ounce can reduced-sodium chicken broth
cup mango nectar
Hot cooked rice
Fresh pineapple wedges (optional)
Lime wedges (optional)
Sliced green onions (optional)
Mexican crema (optional)
  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.
From the Test Kitchen

Other serving suggestions: For Mango-Chicken Tinga, add it to huevos rancheros. Use it as a filling for burritos, enchiladas, empanadas, or tortas. Serve the tinga on warmed corn or small flour tortillas for tacos. Serve it on crisp corn tortillas for tostadas.

Nutrition Facts (Mango Chicken Tinga)
    Per serving:
  • 296 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 86 mg chol.,
  • 789 mg sodium,
  • 42 g carb.,
  • 3 g fiber,
  • 16 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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