Chicken Tinga
Ingredients
- 3 # of chicken breasts or chicken thighs skinless and boneless. Since there will be plenty of sauce, it's better to be long than short on this key ingredient.
- 3 cloves of garlic split in half
- 1 large yellow onion cut in half
- 2 tsp kosher salt
- ½ tsp dried oregano
- 1 quart chicken stock
- 1 cup water
- 1 large onion diced
- 2 Tbsp olive oil
- 1 7 oz can chipotle peppers in adobo sauce
- 3-4 cups of tomatoes fresh or canned
- Tortillas Tostadas, and/or Mexican rice for serving.
- Cotija cheese Feta is a good substitute and Cilantro for garnish
- Refried beans as a side optional
Instructions
- Put the chicken into a stock pot, along with the garlic cloves, onion halves, salt, oregano, stock and water.
- Bring to just a boil on high, and then reduce heat to medium low and simmer for 30 minutes
- While simmering, dice the other onion.
- When done, remove the onion halves to a bowl
- Remove the thighs to a separate bowl and allow to cool
- Strain the stock into a large bowl; let sit and skim the fat.
- Sauté the diced onion in the stock pot with some olive oil
- When the onion has softened and taken on some color add the stock back, stir through, and reduce by half over med high heat.
- While the stock is reducing, make the sauce by combining the cooked onion halves, the chipotle with sauce (rinse the can with a little wine), and the tomatoes in a blender – blend until smooth.
- Add the sauce to the reduced stock and cook for 15 minutes. Skim foam from the top while cooking.
- Shred the cooled chicken (tear with your hands and/or a fork), add to the sauce, and cook another 15 minutes to heat the chicken through.
- Garnish, and serve in tortillas, on tostadas with refried beans, or over Mexican rice.