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Chicken Tinga



Prep/ Cook Time:

30 Minutes


3 Servings


  • 400g of chicken breasts

  • 1 large onion, thinly sliced

  • 250ml Chicken Stock

  • 1 tsp Chilli Powder

  • 1 tsp Smoked Paprika

  • 1 tsp Garlic Powder

  • 1 tsp Oregano

  • 0.5 tsp Marjoram

  • Salt and Pepper

  • 1 tbsp Tomato Puree


- Cut Three deep slashes across each chicken breast

- In a medium sized sauce pan on a medium heat, add some low cal spray and then add the Onions and cook down for 5 minutes before adding the spices for a minute and then the tomato puree for another few minutes. Add the stock and bring to a genlte simmer for 5 minutes. - - Add chicken and bring to the boil, cover over, then reduce heat to medium and simmer for 20 minutes or until chicken is cooked through, stirring and turning the chicken breasts occasionally

- Remove chicken breasts on to a cutting board

-Using two forks, shred the cooked chicken

-Return shredded chicken to the sauce pan, cook and stir for 3 minutes or longer, until the excess liquid has evaporated

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