Chicken Tinga Recipe- Spicy Mexican-Style Stewed Chicken in Chipotle Sauce

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 3 pounds of boneless skinless chicken thighs in a pot with 3 whole peeled garlic cloves, 1 halved onion, kosher salt, dry oregano, 4 cups chicken stock, and 1 cup water.

Bring to a simmer on high heat, then reduce to medium-low and simmer for 30 minutes.

Remove the chicken and onion from the pot and allow to cool before shredding the chicken.

Strain the cooking liquid and return it to the pot.

Sauté 1 onion in olive oil over medium heat until softened and slightly colored.

Add the strained liquid back to the pot and bring to a boil, reducing by half.

In a blender, combine the can of chipotle peppers, rinsed with stock or water, and 3 cups of tomato product, blending until smooth.

Pour the blended sauce into the pot and bring to a simmer, cooking for about 50 minutes.

Add the shredded chicken to the sauce and heat through for 10-15 minutes, allowing flavors to meld.

Serve with Mexican cotija cheese and freshly chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary