Chicken Tinga Recipe - by Laura Vitale

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more economical.

chipotle peppers

💰Cheaper: smoked paprika

Smoked paprika provides a similar smoky flavor at a lower cost.

Poach 2 pounds of thick cut chicken breast in salted water with 2 cloves of mashed garlic for about 20 minutes until fully cooked.

Slice 1 onion thinly and chop a few cloves of garlic.

In a large skillet with high sides, sauté the sliced onion and chopped garlic over medium heat for about 10 minutes until soft and translucent.

Add the homemade canned tomato sauce to the skillet with the sautéed onions and garlic.

In the same skillet, add chicken stock (or poaching liquid), Caldo de coyo bouillon powder, Mexican oregano, a bay leaf, and cumin.

Add 2-3 chipotles in adobo to the sauce and simmer for about 15 minutes to develop flavors.

Shred the poached chicken and set aside.

Blend the sauce until smooth, adding reserved poaching liquid if needed to thin it out.

Return the blended sauce to the skillet and add the shredded chicken, simmering for about 10 minutes to coat the chicken in the sauce.

Serve the chicken tinga with charred corn tortillas, avocado, cilantro, coleslaw, and lime.

Cooking Techniques

Equipment Needed

Spice Level: