CHICKEN TINGAS

 

  • Cooking Time: 45 (for the chicken)
  • Servings: 7
  • Preparation Time: 75 (inc 45 ckg chicken)

Ingredients

  • 4 lbs chicken thighs, boneless, skinless
  • 6 cups chicken broth
  • 1 onion, finely diced
  • 4 tsp adobo seasoning
  • 2 cloves garlic
  • 1 onion, fine diced
  • 2 medium tomatoes, diced
  • 1 cup prepared tomato sauce
  • Salt and pepper to taste
  • 1 (8 oz) package tostada shells
  • 8 oz sour cream
  • 1 cup lettuce, shredded
  • 1 tbsp cilantro, chopped
  • 2 tbsp Parmesan cheese, grated
  • Spanish rice, optional

Directions

  • Boil chicken with chicken broth, rough chopped onion, adobo seasoning, and garlic for about 45 minutes or until it easily shreds.
  • Remove chicken and set aside to cool.
  • Once cool, shred with 2 forks or with your hands.
  • Sauté the finely diced onions and tomatoes until caramelized, add tomato sauce and chicken.
  • Bring to a simmer and season with salt and pepper.
  • Place shredded chicken on tostada shell and garnish with sour cream, shredded lettuce, Parmesan cheese and cilantro.
  • Serve with Spanish rice.

Notes

Author Credit: Paola Crodone

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