Chicken Tinga
50m
Chicken tinga is a flavorful and easy to make recipe that uses very few ingredients. Make it as a stew over rice and accompanied by a salad, with tortillas for chicken tacos or as a topping on a tostada.
An accessible dish that reminds me of home.
Add 2 whole chicken breast to a large pot
Add enough water to cover the chicken
Trim, peel and chop 1 onion in half. Chop one half again
Peel 2 garlic cloves
Add the ¼ onion and the garlic cloves to the pot. Simmer for 30m until the chicken breasts are cooked
Slice 2 garlic cloves
Slice ½ onion
Chop 6 tomatoes into large pieces
Hache 3 canned chipotle chiles
Remove the skin and the bones from the cooked chicken breasts
Shred the chicken and reserve
Reserve broth from the top of the pot
Add 3 tbsp of vegetable oil to a medium pot over medium heat
Add the sliced onion
Add the sliced garlic and stir. Cook until translucent
Add the chopped tomatoes and stir. Cook until the tomatoes begin to release their juices
Season with salt to taste and add ¼ cup of the chicken broth
Add the shredded chicken and stir
Add ¼ cup of the chicken broth. Stir, add salt to taste and plate it. The chicken tinga is ready
Enjoy it with tostadas or something crunchy!
Yield 3 people
Whole Chicken Breast
2
Tomato
6
Canned Chipotle
3
Vegetable Oil
3 tbsp
Large Onion
1
Garlic
4 cloves
Salt
to taste