Mango Chicken Tinga
Ingredients
- 1 onion ⓘ
- 1 mango ⓘ
- 3 garlic cloves ⓘ
- 1 cup rice ⓘ
- 8 frozen, skinless, boneless chicken thighs ⓘ
- 14.5 ounces diced tomatoes, undrained ⓘ
- 1 3/4 cups chicken broth ⓘ
- 1 cup mango nectar ⓘ
- 1 1/2 teaspoons chipotle chili powder ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon cumin ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/4 teaspoon cinnamon ⓘ
Instructions
- 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 the rice and chicken. Pour the tomatoes, chicken broth and mango nectar on top. Add the spices and salt.
- Cook on high for 4-5 hours or low for 7-8 hours. Shred chicken before serving, if desired.
Nutrition & Diet Analysis (per serving)
784
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).