Here’s the recipe for Salsa Verde Chicken Tinga translated and slightly clarified, followed by the calculation of Weight Watchers points.
Salsa Verde Chicken Tinga
Ingredients:
Water (enough to cover the chicken)
800 grams (1.76 lbs) chicken breast, whole, boned, and skinless
1/4 onion
1/2 head of garlic
1/4 bunch fresh cilantro
Pinch of salt
1 tablespoon vegetable oil
1/2 onion, chopped
2 cloves of garlic, chopped
8 green tomatoes (tomatillos)
4 serrano chilies
1 tablespoon cumin
3 bay leaves
1/2 cup fresh cilantro, chopped
1 cup chicken broth
1 tablespoon vegetable oil
1 onion, sliced and steamed
Avocado slices, for garnish
Parsley leaves, for garnish
Beans and corn tortillas, for serving
Instructions:
Cook the Chicken:
In a pot with enough water, cook the chicken with 1/4 onion, 1/2 head of garlic, 1/4 bunch of cilantro, and a pinch of salt until the chicken is fully cooked. Remove the chicken from the broth and set aside. Reserve the broth.
Shred the Chicken:
On a board, shred the cooked chicken and set it aside.
Prepare the Sauce:
In a deep pan, heat 1 tablespoon of vegetable oil and cook the 1/2 chopped onion, 2 cloves of chopped garlic, green tomatoes, serrano chilies, cumin, 3 bay leaves, and 1/2 cup chopped cilantro until the vegetables change color. Add 1 cup of the reserved chicken broth and cook until the vegetables are soft and the liquid is reduced. Let it cool slightly.
Blend the Sauce:
Blend the cooked vegetable mixture until smooth to create the sauce.
Combine Chicken and Sauce:
In a pan, heat 1 tablespoon of vegetable oil and cook the steamed sliced onion until translucent. Add the shredded chicken and cook for 5 minutes. Pour the sauce over the chicken. Bring to a boil and cook for an additional 10 minutes. Season to taste.
Serve:
Serve the chicken tinga garnished with avocado slices and parsley leaves. Accompany with beans and corn tortillas.
Weight Watchers Points Calculation
Ingredients Points:
Chicken breast (800 grams/1.76 lbs): 0 points (skinless, boneless chicken breast is 0 points on most plans)
Onion (1/4 + 1/2 + 1 = 1.75 onions total): 0 points
Garlic (1/2 head + 2 cloves): 0 points
Fresh cilantro: 0 points
Vegetable oil (2 tablespoons total): 8 points (4 points per tablespoon)
Green tomatoes (8): 0 points
Serrano chilies (4): 0 points
Cumin (1 tablespoon): 0 points
Bay leaves (3): 0 points
Chicken broth (1 cup): 1 point (varies by brand, assuming 1 point for homemade or low-sodium)
Avocado (1/2 medium avocado, sliced): 5 points (approximate for garnish)
Parsley: 0 points
Beans (1/2 cup): 2 points (assuming black beans or pinto beans)
Corn tortillas (2 small): 3 points (approximate, varies by brand and size)
Total Points:
Total for the entire recipe: 19 points
Per serving (assuming 4 servings): 5 points per serving
This is a rough estimation. Points may vary based on specific ingredients and brands used. Adjust as necessary for your personal Weight Watchers plan.