My version of chicken tinga is full of Mexican flavors and similar to the one with the red sauce that I order at my favorite taqueria. Can be used on tostadas or in burritos, quesadillas, flautas, or tacos.
Ingredients
- 3 pounds skinless, boneless chicken thighs
- 4 cups chicken stock
- 1 cup water
- 1 large yellow onion, halved
- 3 peeled whole garlic cloves
- 2 teaspoons kosher salt, plus more to taste
- ½ teaspoon dried oregano
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)
- 3 tablespoons chopped fresh cilantro, or more to taste
- 2 tablespoons crumbled cotija cheese, or to taste
Directions
Step 1
Place chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano in a large pot. Bring to a simmer over high heat; reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat.
Step 2
Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
Step 3
Pour broth through a strainer into a large bowl.
Step 4
Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
Step 5
Transfer reserved boiled onions to a blender. Add chipotle peppers in adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid; pulse on and off until mixture is partially blended, then blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
Step 6
Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
Step 7
Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with cilantro and crumbled cotija cheese.
Chef’s Notes:
You can substitute 3 1/2 cups of any fresh or canned tomato product for the (28 ounce) can San Marzano tomatoes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 483 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat8g | 39% |
Cholesterol137mg | 46% |
Sodium1915mg | 83% |
Total Carbohydrate14g | 5% |
Dietary Fiber3g | 12% |
Total Sugars6g | |
Protein39g | |
Vitamin C17mg | 83% |
Calcium107mg | 8% |
Iron4mg | 20% |
Potassium592mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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