Here’s a spicy chicken dish with two versions: tomato sauce-based or creamy. Both are delicious! Vegetarians and vegans can substitute tofu for the chicken and use vegetable stock. Note: The chicken needs to marinate overnight.
Tinga de Pollo aka Chipotle Chicken
Serves 6 // 271 calories, 3 net carbs (creamy version: +10 calories, <1 net carb)
4 boneless organic free-range chicken breasts
1 7-ounce can chipotles packed in adobo sauce (using sauce, only)
Tomato sauce (enough to equal 1/2 cup when added to adobo sauce)
1 cup rich red wine
2 garlic cloves
3 tablespoons chipotle chili powder
1 teaspoon ground cumin
1/4 cup cilantro, minced
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup low-sodium organic chicken broth
(For a creamy sauce, use organic Greek yogurt instead of broth)
Blend together all ingredients for marinade, using a blender or food processor.
Place chicken and marinade in a large zip-lock bag and seal. Massage the chicken and marinade a little, turning the bag over several times. Chill overnight.
Preheat oven to 400 degrees. Place chicken in a large, greased baking dish. Whisk marinade and chicken broth together and pour over the chicken breasts. Cover baking dish with foil.
Bake for 25-35 minutes, or until an instant-read thermometer reads 165 degrees. Uncover and bake 5-10 minutes longer. Garnish with a dollop of guacamole of avocado crema*, and serve with sautéed or grilled zucchini.
1 medium avocado, cut in half lengthwise, peeled and pitted
1/2 cup coarsely chopped fresh cilantro
1/4 cup sour cream or Greek yogurt
2 tablespoons freshly squeezed lime juice (1 medium lime)
Pinch of sea salt
Blend all ingredients together, using a blender or food processor.