This rich and smoky chicken is a surprisingly easy dish to prepare, and is full of deep earthy flavors. Tinga is an incredibly versatile dish you can use in tacos, tostadas, enchiladas, to name a few. But, I my favorite way to serve this Chicken Tinga is to pour it over some cilantro-lime rice.
Chipotle Chicken Tinga
Course: DinnerCuisine: MexicanDifficulty: Level 3Prep time
5
minutesCooking time
50
minutesIngredients
- Poaching
2 lb chicken thigh
4 cups chicken broth
1 cup water
1 white onion, halved
5 garlic cloves, whole
1 tbs avocado oil
2 tbs salt
1 tbs pepper
1 tbs Mexican oregano
- Tinga Sauce
8 roasted tomatoes
poached onion
poached garlic
1/2 cup chipotle en adobo
1 red onion, chopped
Directions
- In a pot, add all the poaching ingredients, pour in the chicken broth and water, then bring to a simmer. Once simmering, reduce heat to medium-low and let simmer for 35 minutes.
- While the chicken poaches, slice the tomatoes in half and roast them in the oven under high heat, until they begin to blister and char. About 5 minutes, then remove from the oven.
- Once the Chicken is done poaching, set aside the chicken to rest, and strain the chicken broth. Save the poaching liquid.
- In a blender, puree the poached garlic, onion halves, roasted tomatoes, and the chipotle en adobo.
- Shred the chicken thighs until you reach your desired texture. I found using two forks to be the easiest way to get thin shreds.
- In the pot, fry the red onion until it begins to brown, then add in the reserved poaching liquid and reduce its volume by half. Once, reduced, mix in the tinga puree and reduce for another 5 – 10 minutes.
- Mix in the shredded chicken and simmer for another 5 minutes to allow the chicken to absorb the tinga sauce, and get well coated.
- Serve over some hot rice and enjoy this delicious meal!