Low Carb Chicken Tinga
Turn up the heat with this mouthwatering *Low Carb Chicken Tinga*, a smoky, spicy, and utterly satisfying dish that’s perfect for anyone watching their carbs. Made with tender, slow-simmered chicken thighs in a robust sauce of chipotle peppers, crushed tomatoes, garlic, and warm spices like cumin and oregano, this Mexican-inspired recipe is bursting with layers of flavor. A splash of lime juice and fresh cilantro gives a bright, zesty finish to balance the heat. Served in large lettuce leaves for a crunchy wrap or over cauliflower rice for a more filling option, this wholesome, keto-friendly version of traditional Chicken Tinga is quick to prepare (ready in under an hour!) and ideal for meal prepping or a lively weeknight dinner.
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Recipe Information
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)
Instructions
Heat the olive oil over medium heat in a large skillet or Dutch oven.
Add the chopped onion and minced garlic to the skillet and saute for about 5 minutes, until the onion becomes translucent.
Add the chipotle peppers, crushed tomatoes, chicken broth, oregano, cumin, salt, and black pepper to the skillet. Stir well to combine.
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.
While the sauce is simmering, season the chicken thighs with a little salt and pepper.
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.
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.
Remove the chicken thighs from the skillet and shred them using two forks.
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.
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
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 4721 mg | 205% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 38.5 g | ||
| Protein | 263.1 g | 526% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 613 mg | 47% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 6316 mg | 134% | |
*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.
