This recipe is inspired by the Mexican dish Chicken Tinga, but I’ve pared it down and cut the heat. (To put it back, use chipotle powder instead of the smoked paprika.)
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 15 minutes
Serves: 2
Ingredients
- 2 Tbs. extra-virgin olive oil
- ½ white onion, thinly sliced
- 1 clove garlic, minced
- 2 Tbs. tomato paste
- 1 tsp. smoked paprika
- ¼ tsp. ground coriander
- pinch dried oregano
- ¼ cup fresh orange juice
- ¼ cup chicken stock (preferably homemade) or water
- 1½ cups shredded cooked chicken breast
- ¼ tsp. kosher salt
- freshly ground black pepper, to taste
Instructions
- In a medium pan over medium heat, heat the oil until shimmering. Sauté the onion until it softens, 2–3 minutes. Stir in the garlic and cook for 30 seconds.
- Add the tomato paste, paprika, coriander, and oregano. Cook, while stirring, for 1 minute.
- Stir in the juice and stock. Simmer until thickened, 1–2 minutes.
- Toss the chicken in the saucy onions, then season with the salt and pepper.
For tacos, serve with corn tortillas, sliced avocado, shredded lettuce, lime wedges, and, if you like, your favorite hot sauce.
Nutrition Information
Per serving (¾ cup):
- Calories: 340
- Total fat: 18 g
- Sat fat: 2.5 g
- Carbs: 10 g
- Fiber: 2 g
- Total sugar: 6 g
- Added sugar: 0 g
- Protein: 33 g
- Sodium: 320 mg
