Recipes and Cooking Mango Chicken Tinga 3.8 (85) 5 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 17, 2012 Print Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 30 mins Slow Cook Time: 4 hrs Total Time: 4 hrs 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 sweet onion, cut into wedges 1 mango, halved, seeded, peeled, and diced 2 pound chicken thighs, skin removed 1 ½ teaspoon ground chipotle chile pepper 3 cloves garlic, minced 1 teaspoon salt ½ teaspoon ground cumin ½ teaspoon ground ginger ¼ teaspoon ground cinnamon 1 14.5 ounce can fire-roasted diced tomatoes, undrained 1 14.5 ounce can reduced-sodium chicken broth 1 cup mango nectar Hot cooked rice Fresh pineapple wedges (optional) Lime wedges (optional) Sliced green onions (optional) Mexican crema (optional) Directions In a 3 ½- 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 2½ hours. Using a slotted spoon, remove chicken from cooker; cool slightly. Remove chicken bones. Discard bones and shred chicken. Return shredded chicken to cooking liquid. 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. Tips 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. Print Nutrition Facts (per serving) 296 Calories 4g Fat 42g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 296 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 86mg 29% Sodium 789mg 34% Total Carbohydrate 42g 15% Total Sugars 16g Protein 22g Vitamin C 33.1mg 166% Calcium 60.6mg 5% Iron 2.7mg 15% Potassium 477mg 10% Folate, total 84.7mcg Vitamin B-12 0.6mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.