Chicken Tinga Stuffed Peppers

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olive oil onion garlic chicken broth crushed tomatoes peppers in adobo chicken poblano peppers sweet potatoes seasonings

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Heat oil in cast iron pan. Cook onion and garlic. Add chicken broth, tomatoes, and peppers. Stir to combine.

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Add chicken and cook until cooked through. Remove chicken and blend the sauce until smooth. Shred chicken and add it back to the sauce.

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Roast the poblano over an open flame. Remove the skin and seeds.

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Roast the sweet potatoes in the oven with seasonings until golden on all sides.

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Spoon the sauce into the cast iron skillet and top with roasted poblanos. Add shredded chicken on top and cook in the oven for a few minutes.

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Make cilantro crema by whisking together mayo, coconut milk, salt, pepper, lime juice, and cilantro.

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Get the Full Recipe Here!

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Chicken Tinga Stuffed Peppers

olive oil onion garlic chicken broth crushed tomatoes peppers in adobo chicken poblano peppers sweet potatoes seasonings

Ingredients

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Heat oil in cast iron pan. Cook onion and garlic. Add chicken broth, tomatoes, and peppers. Stir to combine.

Step 1

Add chicken and cook until cooked through. Remove chicken and blend the sauce until smooth. Shred chicken and add it back to the sauce.

Step 2

Roast the poblano over an open flame. Remove the skin and seeds.

Step 3

Roast the sweet potatoes in the oven with seasonings until golden on all sides.

Step 4

Spoon the sauce into the cast iron skillet and top with roasted poblanos. Add shredded chicken on top and cook in the oven for a few minutes.

Step 5

Make cilantro crema by whisking together mayo, coconut milk, salt, pepper, lime juice, and cilantro.

Step 6

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Top the stuffed peppers with roasted sweet potatoes, tomatoes, cilantro, onions, and crema just before serving.

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