Tuesday, December 8, 2020

Chicken Tinga

 3 large boneless skinless chicken breasts, cut in thick strips ($3.50)

14 oz can crushed tomatoes ($.75)

4 T. Olive oil, divided ($.30)

2 bouillon cubes ($.10)


2 T. Chipotle in adobo sauce ($.45)

1 finely chopped chipotle, if desired

1 C water 

3-4 T. Sofrito (.35)

Seasoning blend ($.50)

2-3 tsp. Dried oregano

1 T. Cumin 

2 tsp. Paprika 

2 tsp. Onion powder

1 tsp. Anchor chile powder

2 tsp. California black pepper seasoning

1-2 T. Honey garlic seasoning

Pinch of rosemary, lemon pepper, and garlic powder


Mix well the seasoning blend.  Set aside.

Drizzle 2 T. of olive oil over chicken.  Sprinkle generously with seasoning blend.  Layer chicken with tablespoons of sofrito.  Marinade overnight.


Add remaining olive oil to a preheated cast iron dutch oven.  Once oil is hot, add chicken and sear over high heat.  Do this in batches to help meat brown easily.  Add all remaining ingredients to pan and cook over low for 45-50 minutes, stirring occasionally.  Chicken is done when it's tender and can shred.  Serve with sauce in tortillas with your favorite taco toppings.

Cost: $6.35

Servings: 4-6 servings

Cost per serving: $1.16-$1.59