Low Carb Chicken Tinga

Get ready to spice up your weeknights with this Low Carb Chicken Tinga, a bold and flavorful twist on the classic Mexican dish that's both keto-friendly and irresistibly satisfying. Made with tender, juicy chicken thighs simmered in a smoky chipotle tomato sauce infused with garlic, cumin, and oregano, this dish is a savory masterpiece. Enjoy it wrapped in crisp lettuce leaves for a low-carb taco experience or spooned over cauliflower rice for a hearty, guilt-free meal. Perfect for quick family dinners or meal prep, this gluten-free recipe is ready in under an hour and packs all the vibrant flavors you crave without the carbs.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium white onion, chopped
• 3 cloves garlic cloves, minced
• 2 pieces canned chipotle peppers in adobo sauce
• 14 ounces canned crushed tomatoes
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro, chopped
• 8 large leaves lettuce leaves for serving
• 2 cups cauliflower rice (optional)

Directions

Step 1

Heat the olive oil over medium heat in a large skillet or Dutch oven.

Step 2

Add the chopped onion and minced garlic to the skillet and saute for about 5 minutes, until the onion becomes translucent.

Step 3

Add the chipotle peppers, crushed tomatoes, chicken broth, oregano, cumin, salt, and black pepper to the skillet. Stir well to combine.

Step 4

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.

Step 5

While the sauce is simmering, season the chicken thighs with a little salt and pepper.

Step 6

In a separate pan or the same skillet if there's enough space, sear the chicken on both sides until browned, about 3 minutes per side.

Step 7

Transfer the seared chicken into the sauce and cover with a lid. Let it simmer for 20 minutes or until the chicken is fully cooked and tender.

Step 8

Remove the chicken thighs from the skillet and shred them using two forks.

Step 9

Return the shredded chicken to the skillet with the sauce and stir in the lime juice and chopped cilantro. Let it simmer together for another 5 minutes.

Step 10

Serve the Chicken Tinga hot with large lettuce leaves for wrapping or over a bed of cauliflower rice for a hearty low-carb meal.

Nutrition Facts

Serving size	(2643.7g)

Amount per serving	% Daily Value*
Calories	2554.9

Total Fat 133.4g	0%
Saturated Fat 31.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1134.0mg	0%
Sodium 4720.7mg	0%
Total Carbohydrate 84.6g	0%
Dietary Fiber 26.8g	0%
Total Sugars 38.5g
Protein 263.1g	0%

Vitamin D 63.5IU	0%
Calcium 613.0mg	0%
Iron 20.9mg	0%
Potassium 6316.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 40.6%

Carbs: 13.1%