Mango Chicken Tinga

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!

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.

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!

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.

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!