Chicken Tinga with Corn and Black Bean Salsa Recipe

This chicken tinga is a great Mexican dish that we could eat every week. Seriously. Maybe multiple times per week. Shredded chicken, all saucy and savory — okay, we’ll try not to distract ourselves.

Chicken tinga (or pollo de tinga) is a delectable comfort food. Mixing spices with chipotle and tomato gives it a signature robust flavor.

On the side, we put together a simple corn and black bean salsa. Stickin' with a paleo diet? Just skip the salsa and use a lettuce wrap to create a taco with the chicken tinga. Not stickin' with paleo? Feel free to use corn tortillas.

Recipe Notes: Serves 4. Paleo-friendly.
Prep Time: 30 min / Cook Time: 40 min / Total Time: 1 hr 10 min

CHICKEN TINGA WITH CORN AND BLACK BEAN SALSA

INGREDIENTS

Salsa Ingredients:

• 3/4 cup canned black beans drained and rinsed
• 3/4 cup frozen corn kernels
• 1/4 cup red onion small diced
• 1/4 cup red bell pepper small diced
• 2 tbsp lime juice
• 1 tbsp cilantro chopped
• 1 tbsp avocado oil
• 2 tsp garlic minced
• 1/4 tsp cumin
• Salt and pepper to taste

Tinga Ingredients:

• 1.5 lbs boneless skinless chicken thighs
• 2 cups tomato puree
• 1/2 cup yellow onion julienned
• 2 tbsp avocado oil
• 1 tbsp garlic minced
• 1 tbsp lime juice
• 2 tsp chipotle pepper pureed
• 2 tsp apple cider vinegar
• 1 sprig oregano
• 1 bay leaf
• Salt and pepper to taste
• Avocado, lime wedges, and cilantro for garnish