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Mango Chicken Tinga
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Description
Shredded chicken in a tomato-chicken sauce.
Ingredients
- 1 whole Onion
- 1 whole Mango
- 3 cloves Garlic
- 1 cup Rice
- 8 whole Frozen, Boneless, Skinless Chicken Thighs
- 14-½ ounces, weight Canned Diced Tomatoes, Undrained
- 1-¾ cup Chicken Broth
- 1 cup Mango Nectar
- 1-½ teaspoon Chipotle Chili Powder
- ½ teaspoons Cumin
- ½ teaspoons Ground Ginger
- ¼ teaspoons Cinnamon
- ¼ teaspoons Black Pepper
- 1 teaspoon Salt
Preparation
Peel and cut onion into wedges. Use a knife to peel the thick skin away from the mango and then cut the fruit away from the core. Chop up the flesh. Peel the garlic.
Add the produce to the bottom of the slow cooker, then add the rice and chicken. Pour the tomatoes, chicken broth and mango nectar on top. Add the spices and salt. Put the lid on.
Cook on high for 4-5 hours or low for 7-8 hours. Shred chicken before serving, if desired.
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