THIS RECIPE FOR CHICKEN TINGA STUFFED PEPPERS TAKES A QUICK STOVETOP CHICKEN TINGA RECIPE AND COMBINES IT WITH FRESH BRIGHT FLAVORS FROM FIRE ROASTED POBLANOS A CILANTRO CREMA DRIZZLE AND AN ASSORTMENT OF TOPPINGS FOR AN OVER THE TOP SAVORY MEAL! OH, AND DID I MENTION IT’S WHOLE30 & KETO FRIENDLY?
Contents
These stuffed peppers are loaded with an easy chicken tinga and smothered in sauce for a low-carb keto-friendly but loaded with flavor recipe!
INGREDIENTS 1x2x3x
FOR THE CHICKEN TINGA
- ▢1 TBSP OLIVE OIL
- ▢1/2 ONION ROUGHLY CHOPPED
- ▢2 CLOVES GARLIC MINCED
- ▢1/2 CUP CHICKEN BROTH
- ▢24 OZ CAN CRUSHED TOMATOES
- ▢3 TO 4 CHIPOTLE PEPPERS IN ADOBO SAUCE + 4 TBSP ADOBO SAUCE
- ▢1 LBS CHICKEN
- ▢SALT AND PEPPER
FOR THE STUFFED PEPPERS
- ▢POBLANO PEPPERS
- ▢1 SWEET POTATOE WASHED, PEELED AND DICED INTO 1/2″ CUBES
- ▢1 TBSP COOKING OIL
- ▢1/4 TSP SALT
- ▢1/4 TSP CUMIN
FOR THE CILANTRO CREMA
- ▢1/2 CUP MAYO
- ▢2 TBSP COCONUT MILK / ALMOND MILK
- ▢1/4 CUP FRESH CILANTRO
- ▢1 LIME JUICED
- ▢SALT AND PEPPER
FOR ASSEMBLY
- ▢LIME SLICED INTO WEDGES
- ▢CHERRY TOMATOES DICED
- ▢CILANTRO CHOPPED
- ▢SCALLIONS MINCED
- ▢RED ONION THINLY SLICED
- ▢SALT & PEPPER TO TASTE
- ▢AVOCADO SLICED
INSTRUCTIONS
COOK THE CHICKEN & MAKE THE SAUCE
- In a saucepan or cast iron skillet, preheat the pan over medium heat.
- Add the oil and swirl to coat the pan.
- Add the onion and cook until softened, 5 minutes.
- Add the garlic and cook 30 seconds longer.
- Add a splash of the chicken broth and deglaze the pan if needed.
- Add the in the remaining chicken broth, crushed tomatoes, chipotle peppers and adobo sauce and stir to combine.
- Add the chicken and season with salt and pepper.
- Bring to a boil.
- Reduce heat, cover and allow the chicken to simmer in the sauce 30 minutes.
- Remove from heat and allow to cool 10 minutes.
- Remove the chicken from the sauce.
- Using an imersion blender, blend the sauce until smooth in the pan or in a large bowl. Alternatively, working in batches, blend in a food processor or blender.
- Reserve 1/2 cup of the sauce and set aside.
- Shred the chicken and return it to the remaining sauce, and toss to coat.
- Season with salt and pepper to taste.
FIRE ROAST THE POBLANO
- Meanwhile, roast the poblano by charring all sides over an open flame. This can be done over a traditional grill or a a gas oven burner.
- Alternatively, you can roast the poblanos in the oven for 30 minutes, flipping once at 375°F.
- Once they have charred on all sides, place them on a sheet of foil and wrap the foil around them. This allows the peppers to steam.
- After 5 minutes, peel back the foil. Using your hands, remove the charred outer skin from the peppers
- Using a sharp knife, make a small slit through one side of each pepper.
- Remove the seeds from the inside and discard.
COOK THE SWEET POTATO
- Preheat the oven to 375 degrees F.
- Place the diced sweet potato on a baking sheet and toss in 1 tbsp of oil to coat.
- Season with salt and cumin.
- Roast the sweet potato on a baking sheet until golden on all sides, about 25 minutes, flipping once halfway through cook time.
ASSEMBLE AND ROAST THE CHICKEN TINGA STUFFED PEPPERS
- Spoon some of the tinga sauce into a cast iron pan.
- Add the fire roasted poblanos.
- Spoon a heaping portion of the shredded chicken into each poblano.
- Repeat until your skillet is full.
- Return to the preheated oven and cook 5 to 10 minutes longer.
- Remove from the oven and let cool 3 to 5 minutes.
MAKE THE CILANTRO CREMA
- In a small bowl, whisk the mayo, coconut milk, salt, pepper lime juice, and cilantro together until smooth.
- Set aside or store in an resealable container in the fridge until ready to use.
GARNISH AND SERVE
- Top the stuffed peppers with the roasted sweet potato, sliced tomatoes, onion, freshly chopped cilantro and a drizzle of the crema.
- Seaon with salt and pepper if desired and serve with sliced lime and avocado.
NUTRITION
Serving: 1g | Calories: 346kcal | Carbohydrates: 21g | Protein: 10g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 488mg | Potassium: 592mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5703IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 2mg
