Dish of Chicken Tinga
(click to enlarge)

Chicken Tinga


Mexico, Puebla   -   Tinga de Pollo
Makes:
Effort:
Sched:
DoAhead:  		 6-1/2 cups
**
1-1/4 hrs
Yes		 A very tasty Chicken dish and not difficult to make. It is served in various ways, See Serving for details.

2
1/2
1/2
6
1
4
16
7
2
1/2
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Chicken Meat (1)
Salt
Pepper
Onion
Jalapeño Chili (2)
Garlic
Tomato Sauce (3)
can Chipotles in Adobo  
Cumin seed
Oregano (4)
Salt
Pepper
Olive Oil (5)
-- Garnish
White Onion
    & Cilantro
-- Serve With
Corn Tortillas
Lime Wedges
Prep   -   (45 min )
  1. Season CHICKEN pieces with Salt and Pepper. These will season the finished recipe.
  2. Chop ONION small. Cap and core JALAPEÑO, leaving in white veins for heat or remove for less. Chop fine and add to Onions.
  3. Crush GARLIC and chop small.
  4. Run TOMATO SAUCE and CHIPOTLES together in a food processor or blend by other means.
  5. Grind CUMIN and mix with OREGANO and stir into Tomato Sauce mix.
  6. For Garnish: (make plenty) Dice WHITE ONION about 1/4 inch. Chop CILANTRO medium. Mix.
Run   -   (1-3/4 hea)
  1. In a 3-1/2 quart sauté pan or other wide coverable pan, heat Olive Oil. Fry Chicken on both sides until lightly browned. Remove and set aside.
  2. Stir Onion mix into the pan and fry stirring until Onions are translucent.
  3. Stir in Garlic and fry until fragrant, about 1 minute.
  4. Arrange Chicken in the pan and cover with Tomato Sauce mix.
  5. Bring to a boil, then set to a simmer. Cover and simmer for 40 minutes or until Chicken is tender enough to pull apart into shreds.
  6. Remove Chicken from the pan and work into thin shreds using two forks.
  7. Return Chicken to the pan and simmer another 5 minutes.
  8. Serve hot, garnished with Onion-Cilantro mix and accompanied with Corn Tortillas - or see Serving
NOTES:

  1. Chicken:

      Weight is for skinless, boneless. I use Chicken Thighs, as they have much better texture and flavor than the stringy, cardboard flavored Breasts we get around here.

  2. Jalapeño Chili:

      This controls the hotness of the recipe. Remove white veins for less heat, or for omit if you need it very mild. If you are serving sensitive folks from the Frozen North you may need to cut the Chipotles in Adobo in half, but that will seriously effect the flavor.

  3. Tomato Sauce:

      This should be a very simple tomato sauce. My favorite is Faraon Spanish Style which comes in convenient 8 oz cans, but other simple sauces will also work.

  4. Oregano

      Technically this should be Mexican Oregano (dried leaf of a Verbna shrub), but that's really scarce north of the border, so you may have to use regular Oregano.

  5. Olive Oil:

      You could also us Avocado oil - or for more authentic Mexican (and more flavor), use home rendered Lard.

  6. Serving:

      This recipe is served in a number of ways, and the Onion and Cilantro garnish may be enhanced with any of: Queso Fresco or Cotija Cheese, Avocado, torn Lettuce, Crema Mexicana (a loose sour cream), regular Sour Cream whipped with some Lime Juice.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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