CHICKEN TINGA

MAKES 18 SERVINGS (ABOUT 3½ CUPS) HANDS-ON TIME 15 MINUTES

TOTAL TIME 55 MINUTES

750 g bone-in skin-on chicken thighs

(about 6)

1 tsp salt, divided

½ tsp pepper

2 tsp canola oil half white onion, thinly sliced

4 cloves garlic, minced

2 bay leaves

1½ tsp Mexican oregano or oregano 1 398 ml can fire-roasted diced

tomatoes

½ cup sodium-reduced chicken broth 2 chipotle chilies in adobo sauce, chopped or ½ tsp chipotle chili powder

4 tsp cider vinegar or red wine vinegar

Sprinkle chicken with ½ tsp of the salt and the pepper. In large Dutch oven or heavy bottom pot, heat oil over medium heat. In batches, brown chicken, flipping once, about 4 minutes; transfer to plate. Add onion; cook, stirring, until softened, 3 to 4 minutes. Stir in garlic, bay leaves and oregano; cook for 1 minute, scraping up any browned bits and adding water 1 tbsp at a time if browning too quickly.

Return chicken and juices to pot. Add tomatoes, broth, chipotle chilies and remaining ½ tsp salt; simmer over mediumlow heat until chicken is tender, about 30 minutes.

Transfer chicken to bowl; let cool enough to handle. Using 2 forks, shred chicken, discarding skin and bones. Return chicken to pot. Add vinegar; cook over medium-low heat, stirring, until sauce is absorbed, about 5 minutes.

Serve in tacos, tamales or on tostadas.

PER SERVING about 56 cal, 6 g pro, 2 g total fat (1 g sat. fat), 2 g carb (1 g dietary fibre, 1 g sugar), 31 mg chol, 310 mg sodium, 126 mg potassium. % RDI: 1% calcium, 3% iron, 2% vit C, 1% folate.