Chicken Tinga Recipe Spicy Chipotle Shredded Chicken Food

SPICY SHREDDED CHICKEN TINGA

Steps:

• Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
• Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
• Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.

CHIPOTLE CHICKEN TINGA

Steps:

• Heat the oil in a large non-stick flameproof casserole dish or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened. Add the garlic and fry for 1 min more. Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly and the chicken is cooked through.
• Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat and simmer for 5 mins until the sauce has reduced more. To freeze, leave to cool completely and transfer to large freezerproof bags.
• To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and a scattering of coriander leaves.

CHICKEN TINGA RECIPE (SPICY CHIPOTLE SHREDDED CHICKEN)

Steps:

• Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
• Add the garlic and cook another 30 seconds to 1 minute, until the garlic becomes fragrant.
• Season the chicken thighs with salt and pepper, then add them to the pan. Give them a nice sear on each side, a couple minute each.
• Process the tomato sauce and chipotles in adobo sauce in a food processor, then pour the mixture into the pan, covering the chicken.
• Stir in the seasonings.
• Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.
• Remove the chicken and shred it with a couple of forks.
• Return the chicken to the pan and simmer in the sauce another 5 minutes.
• Serve with tortillas or on torta buns and all your favorite fixings.

SHREDDED SPICY CHICKEN TOSTADAS (TINGA)

Steps:

• For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
• For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
• To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.

SHREDDED CHICKEN FOR TOSTADAS (TINGA)

Steps:

• Place chicken breasts in large pot and add water to cover. Add salt.
• Turn water up to boiling and let simmer until chicken is cooked through.
• Once chicken is cooked, remove from pan and shred. Set aside.
• Heat med-large skillet with oil. Add halved tomatoes and cook about 5-10 minutes.
• Remove tomatoes from skillet and place in blender. Add chipotles to blender with tomatoes (for mild taste only use 1-2 chipotles, add more for more heat).
• Add 1 cup water to blender and about 1 tsp salt. Blend and set aside.
• Place sliced onion in skillet. Cook about 5 minutes. Add salsa to skillet; mix well.
• Mix chicken and salsa together and serve warm on tostadas.

CHICKEN TINGA

Steps:

• Cook onions in hot oil in large skillet on medium heat until tender.
• Stir in Seasoning Mix, tomato sauce and water. Bring to boil. Stir in chicken. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally.
• Serve chicken on tostada shells with Mexican crema or sour cream and shredded lettuce, if desired.