Mango Chicken Tinga

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3.5 by 83 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Slow Cook: 4 hrs to 5 hrs (low) or 2 to 2 1/2 hours (high)

Mango Chicken Tinga

Directions

  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.

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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

How To Video

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Reviews (5)

83 Ratings
380 Days Ago
5.0
Five stars, this is fantastic, and addicting! I've made it several times. We don't like overly hot, so I cut the chipotle to 1/2 teas, but double date cumin, ginger & cinnamon. To make it thicker, use 2 teaspoons of chicken stock base instead of the can of broth. Actually BETTER served on rice!
461 Days Ago
Great base recipe. I love all the combinations of flavors. That being said, I always double the spices with the exception of salt. If i go with the fast high method, I saute the onion before hand. If I really want to liven up the flavor I add spicy peppers as a Lauren suggested. I often use chicken breast instead of thighs often. I cook mine in a small crock pot, so the breast doesn't taste dry.
1340 Days Ago
I want to make this on the weekend,,,BUT...I'm confused. What does "1 can of ounce" listed in the above recipe , mean when referring to the tomatoes and broth? How many oz of tomatoes and broth?

help!
Lauren 1409 Days Ago
Super delicious! Will make again! Here are my additions for the very spicy version:

-1 each poblano, annaheim, and jalapeño chiles

-3 canned chipotles in adobo, plus liquid from the can to blend in the food processor

-3 stalks of celery, diced

-full 10oz can of mango nectar

-double all of the spices in the original (you should do this for sure)

-dash of jamaican allspice

-1tsp fresh ground ginger (buy a tiny nubby root bit at the grocer's for less than $0.25)



I started this recipe in a stock pot on the stove instead of the slow cooker. I sauteed the onions first with celery, added ginger and peppers and stirred until combined and wilted, 10 mins. I then added spices, mangoes, and liquids, put a cover on to bring it to a simmer. Then I added chicken thighs (might use breast next time) and brought to a full boil covered, then put the whole thing into a 350 oven. The other reviewer was spot on, 1 hour cook time plus a little extra to thoroughly coat the shredded chicken.



And oh my gosh, yum. Kale would be great in this.
Bonnie 1634 Days Ago
This was a hit with the whole family. Easy and quick. I will definitely be making this again. I started recipe (layering as described) on the stove on medium high heat and bringing to a simmer before putting (covered) into a 350 oven. The whole thing was done in just over an hour!

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