Chipotle pepper and canned pears add a spicy-sweet kick to this Chicken Tinga that’s delicious served with refried black beans atop fresh, crispy tostadas.
Recipe and photo courtesy of Pacific Northwest Canned Pears
Makes 6 servings
1 lb. boneless, skinless chicken breast
2 T. (1 oz.) olive oil
1 c. (4½ oz.) sliced onion
1 T. (½ oz.) chopped chipotle pepper in sauce
¾ c. (7½ oz.) canned diced tomatoes, undrained
¾ c. (7½ oz.) Pacific Northwest Canned Pears, sliced, undrained
½ c. (4 oz.) water
½ t. garlic powder
¾ t. salt
1 bay leaf
1½ c. (12 oz.) refried black beans
6 tostadas
Heat oil in a large, deep skillet over medium heat. Add onions and sauté until tender. Add remaining ingredients, except black beans and tostadas. Simmer 30 to 35 minutes, or until chicken is cooked through. Remove chicken and bay leaf. Discard bay leaf and let chicken cool 10 to 15 minutes. Continue to simmer the sauce to let it thicken.
Shred the chicken and add it back to the sauce. Stir to coat the shredded chicken in the sauce.
Spread each tostada with about ¼ cup refried black beans and top each with a heaping ½ cup of the Chicken Tinga.