Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 3-4
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs
- 1½ cups bone broth (chicken or turkey)
- 1 bay leaf
- ½ tsp sea salt
For the Tinga Sauce
- 2 Tbsp avocado oil (or coconut oil)
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- ½ cup pure pumpkin purée
- ½ cup bone broth (from the poached chicken)
- 1½ Tbsp apple cider vinegar
- 1 tsp dried oregano
- ½ tsp smoked sea salt (optional — adds a “smoky” flavor)
- ¼ tsp ground ginger
- 2 Tbsp Get Saucy™ Taco Seasoning
For Garnish
- Fresh thinly sliced radish
- Diced white onion
- Chopped cilantro
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Instructions
Poach the Chicken
- In a medium pot, add chicken, bone broth, bay leaf, and sea salt.
- Bring to a simmer over medium heat and cook for 15–20 minutes, until chicken is tender and fully cooked.
- Remove chicken and shred with two forks. Reserve ½ cup of the broth for the sauce.
Prepare the Sauce Base
- Heat avocado oil in a skillet over medium heat.
- Add onions and sauté for 8–10 minutes, until soft and golden brown.
- Stir in garlic and cook for 30 seconds, until fragrant.
Build the Tinga Flavor
- Add pumpkin purée, reserved broth, apple cider vinegar, oregano, smoked salt, ginger, and Get Saucy™ Taco Seasoning.
- Stir and simmer for 5 minutes until slightly thickened and aromatic.
Combine and Simmer
- Add shredded chicken to the pan and toss in the sauce until well coated.
- Simmer for an additional 5 minutes to allow the flavors to meld.
- Adjust seasoning to taste — add a splash of vinegar or broth for brightness or moisture if desired.
Serve
Spoon over yuca tortillas, cauliflower rice, or a bed of sautéed greens.
Top with sliced radish, diced white onion, and fresh cilantro.
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Serving Suggestion
Pair your AIP Chicken Tinga with:
