Chicken Tinga Recipe

Chicken Tinga Recipe
This chicken tinga recipe is packed with authentic Mexican flavors, reminiscent of the red sauce version I love from my favorite taqueria. It's perfect for topping tostadas or filling burritos, quesadillas, flautas, or tacos.

Preparation time: 15 min


Cooking time: 1 hour 15 min


Resting time: 30 min


Total time: 1 hour 15 min


Serves: 6

Ingredients:

- 1 (7 ounce) can chipotle peppers in adobo sauce


- 1 large yellow onion, halved


- 3 whole garlic cloves, peeled


- 1 large onion, finely diced


- 3 pounds skinless, boneless chicken thighs


- 2 tablespoons crumbled cotija cheese, or to taste


- ½ teaspoon dried oregano


- 2 teaspoons kosher salt, plus extra to taste


- 4 cups chicken stock


- 1 cup water


- 1 (28 ounce) can whole peeled plum tomatoes (preferably San Marzano)


- 2 tablespoons olive oil


- 3 tablespoons chopped fresh cilantro, plus more to taste

Method:

- In a large pot, combine chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano. Bring to a simmer over high heat, then reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat.


- Using a slotted spoon, transfer onion halves to a bowl, and chicken thighs to a separate bowl. Strain the broth into a large bowl.


- In the same pot, heat olive oil over medium heat. Add diced onions and cook until they begin to soften, about 4 minutes. Pour the strained liquid over the onions. Bring to a boil over high heat, then reduce to medium-low and simmer until the broth reduces by about half, about 15 to 20 minutes.


- Transfer the boiled onions to a blender. Add chipotle peppers in adobo sauce, along with a bit of water from the can. Add tomatoes. Cover and pulse until partially blended, then blend on medium speed until smooth, about 1 or 2 minutes. Pour this mixture into the pot with the broth and onions.


- Increase the heat to medium-high and simmer for about 15 minutes, or until the sauce reaches your desired thickness. Reduce the heat to medium-low.


- Shred the chicken into bite-size pieces and add to the pot. Cook for another 10 to 15 minutes. Transfer to a serving dish and garnish with cilantro and crumbled cotija cheese.

Notes:


For a smokier flavor, you can char the halved onion and garlic cloves in a dry skillet over medium-high heat before adding them to the pot. This step adds depth to the dish without much extra effort!

Nutritional Info:


Calories: 482


Carbs: 14g


Protein 39g


Fat 30g . . . . Click to see recipe.
#Recipe #Chef #Foodie #American #Cheese #Chicken #Dinner #lunch #Mexican
https://ispychef.com/chicken-tinga-recipe/

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