Chicken Tinga Nachos
- 2 tablespoons canola oil
- 1 pound boneless skinless chicken thighs
- 1 small yellow onion, peeled and quartered
- 2 cloves garlic, smashed with the side of a knife
- 1 bay leaf
- 1 jalapeno pepper, split, seeds removed
- 1/2 small can chipotles in adobo sauce
- 2 cups low-sodium chicken stock
- 5 whole cloves
- 1/2 large bag tortilla chips
- 8 ounces monterey jack cheese, coarsely shredded
- sour cream and cilantro, to garnish
- Produce
- Bay leaf (1)
- Garlic (2 cloves)
- Jalapeno pepper (1)
- Sour cream and cilantro (1)
- Yellow onion, small (1)
- Meat
- Chicken thighs, boneless skinless (1 pound)
- Canned Goods
- Chicken stock, low-sodium (2 cups)
- Condiments
- Chipotles in adobo sauce (1/2 small can)
- Cooking & Baking
- Canola oil (2 tablespoons)
- Cloves, whole (5)
- Snacks
- Tortilla chips (1/2 large bag)
- Dairy
- Monterey jack cheese (8 ounces)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published October 16, 2012 (4 months ago).
94 people saved this recipe.
