Ingredients

• 3 boneless, skinless chicken breasts

• 1 medium white onion, sliced

• 3 garlic cloves, minced

• 4 Roma tomatoes, chopped

• 2 chipotle peppers in adobo sauce

• 1/2 cup chicken broth (optional — adjust for sauce consistency)

• 1 tsp oregano

• 1/2 tsp cumin

• Salt and pepper, to taste

• 2 tbsp olive oil (optional, if not cooking oil-free)

• 1 bay leaf

To serve:

• Tostadas or warm tortillas

• Shredded lettuce

• Sour cream or crema

• Crumbled queso fresco

• Sliced avocado

• Fresh cilantro

Instructions

1. Cook the Chicken (Waterless Method):
   Place the chicken breasts in the cold Platinum Jumbo Skillet. Cover with the dome lid. Turn heat to medium. When the lid begins to spin freely (about 7–10 minutes), reduce heat to low. Let it cook for 25–30 minutes or until chicken is tender and cooked through. No need to add water!

2. Shred the Chicken:
   Remove chicken, let it cool slightly, and shred using two forks. Set aside.

3. Sauté the Onion & Garlic:
   In the same skillet (no need to clean it), add a touch of olive oil if desired, and sauté the sliced onions until translucent (or dry sauté if oil-free using a little broth). Add minced garlic and cook for another minute.

4. Blend the Sauce:
   While onions are cooking, blend the tomatoes, chipotle peppers, oregano, cumin, and a bit of salt and pepper. Add chicken broth for desired consistency.

5. Simmer the Tinga:
   Pour the blended sauce into the skillet with onions. Add the bay leaf and let it simmer, uncovered, for 10–15 minutes until the sauce thickens slightly.

6. Add Shredded Chicken:
   Stir in the shredded chicken and combine thoroughly. Cover with the dome lid and let it simmer on low for another 5 minutes to let the flavors blend.

7. Serve:
   Spoon chicken tinga onto tostadas or into warm tortillas. Top with shredded lettuce, crema, cheese, avocado, and cilantro.