Name: Chicken Tinga (Tinga de Pollo)
Prep time: 15 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 1½ lb boneless skinless chicken breast; 1 whole onion; 2 clove garlic; 2 whole bay leaves; ¼ tsp dried Mexican oregano; 1 tsp salt; 2 cup water; 5 whole Roma tomatoes; 3 whole chipotle chiles in adobo; ¼ tsp black pepper; 5 tbsp vegetable oil; 2 whole onions; ¼ tsp dried thyme; ¼ tsp dried marjoram

1

Place the chicken in a saucepan with the quartered onion, garlic cloves, bay leaves, oregano, and salt. Cover with water or stock and bring to a gentle simmer. Cook for 12 to 15 minutes until the chicken is fully cooked. Skim any foam that rises to the surface. Remove the chicken and reserve the broth.

Poach chicken

1½ lb boneless skinless chicken breast (or thighs)

1 whole onion (small, quartered)

2 clove garlic

2 whole bay leaves

¼ tsp dried Mexican oregano

1 tsp salt

2 cup water (or chicken stock)

2

If using fresh tomatoes, simmer them in water for 8 to 10 minutes until soft, then drain. Blend the tomatoes with 2 to 3 chipotle chiles from the can, salt, and pepper until smooth. Adjust heat by adding more chipotles if desired.

Simmer tomatoes

5 whole Roma tomatoes (or 28 oz can crushed tomatoes)

3 whole chipotle chiles in adobo (from a 7 oz can, adjust to taste)

1½ tsp salt

¼ tsp black pepper

3

Heat the vegetable oil in a large skillet over medium heat. Add the thinly sliced onions and garlic, cooking for 5 to 6 minutes until they turn translucent and start to brown at the edges.

Saute onions

5 tbsp vegetable oil

2 whole onions (large, thinly sliced)

3 clove garlic (minced)

4

Pour the blended salsa over the onions and stir carefully. Add the oregano, marjoram, thyme, and pepper. Let the sauce simmer for 7 to 8 minutes, stirring occasionally, until it darkens and thickens noticeably.

Simmer sauce

¼ tsp dried Mexican oregano

¼ tsp dried thyme

¼ tsp dried marjoram

5

Using two forks, shred the poached chicken into bite-sized strands. Add the shredded chicken to the simmering sauce and mix well until every piece is coated. Cook briefly to let the chicken absorb the flavors. Serve over rice, in warm tortillas, or on crispy tostadas with avocado and crumbled cheese.

Heat chicken in sauce

Chicken Tinga (Tinga de Pollo)

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Instructions

Instructions

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