AUTHENTIC MEXICAN TINGA DE POLLO (CHICKEN CHIPOTLE IN TOMATO SAUCE)
This is an Authentic Mexican Chicken Tinga- Tinga De Pollo, a dish made with shredded chicken in a delicious tomato sauce and chile Chipotle in Adobo sauce.
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 1h
Number Of Ingredients 11
Steps:
- Bring a pot of salty water to a boil and add the chicken breast to cook. Let the chicken simmer until it is cooked through.
- Make sure you skim the foam that forms on top of the water as it starts boiling.
- While the chicken is cooking, place the tomatoes in a medium saucepan, cover with water, bring to a simmer over medium-high heat and cook for 8 to 10 minutes, or until the tomatoes are soft and mushy but not falling apart.
- Slice the onions thinly. Heat the oil in a large pan(skillet) and add the onion. Cook the onion until soft and translucent for about 5-6 minutes.
- In a blender, throw the tomatoes, garlic, salt, pepper, and 2-3 chipotle chiles from the can. Be careful with the chiles. The original Mexican recipe calls for the entire can of Chipotle, but I found it to be too powerful and spicy for us, so I added fewer chiles in the blender.
- After blending the ingredients, taste the salsa for salt and pepper and adjust the amount of salt and pepper.
- Pour the salsa over onions. Add oregano, marjoram, thyme, and pepper. (Be careful as the sauce will steam and bubble).
- Simmer the sauce, occasionally stirring, until the sauce deepens in color, becomes darker and less soupy, about 7-8 minutes.
- Take the chicken out of the broth, and with two forks, shred the meat.
- Add it to the sauce and mix well to incorporate the chicken.
- Let it simmer for only a minute and serve over rice or on warm tortillas.
- Bon Appetite!
Nutrition Facts : Calories 266 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 26 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 606 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
TINGA SALAD
Make and share this Tinga Salad recipe from Food.com.
Provided by Sher Shields
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil and shred chicken.
- Slice onions length-wise and saute in oil. (I puree half of the onions so that my kids eat them without knowing, then slice the other half.).
- Add shredded chicken to onions while they're sauteing to incorporate onion flavor - cook for 5-10 minutes.
- In a blender, combine tomato sauce, chicken bouillon, and chipotle chiles (sample for spiciness; if you prefer hotter, add more chiles).
- Add sauce mixture to chicken and bring to a boil. Simmer for 15 minutes.
- Eat on a tostada with queso fresco and lettuce --- OR eat as tinga salad with lettuce, chips, and guacamole.
Nutrition Facts : Calories 221.2, Fat 11.5, SaturatedFat 2.6, Cholesterol 46.4, Sodium 859.7, Carbohydrate 12.9, Fiber 3.1, Sugar 8.6, Protein 17.7
TINGA
The heat can be adjusted to your own taste by adding or cutting down on the chipotle peppers. It works well for a buffet, and is even more flavorful the next day.
Provided by itsnevrenough
Categories Chicken Breast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put the chicken into a large pot with 1/4 c sliced onion, garlic and enough water to cover. Bring to a boil and cook until the chicken is no longer pink, about 25 minutes.
- Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
- Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
- If using fresh tomatoes, place them in a pan of boiling water (can use water used to boil chicken) and boil until they split open.
- Place the tomatoes, chipotle peppers (use 3-4 for a little heat, up to the whole can according to your taste), and boullion into a blender or food processor. Process until smooth.
- Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
- To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.
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- Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Remove stockpot from heat and transfer the onion mixture to a blender.*
- Add the chipotles (and 1 tablespoon adobo sauce), tomatoes, chicken stock, honey (if using), cumin and oregano to the blender. Cover and purée until smooth, then pour the sauce pack into the stockpot.
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