CHICKEN TINGA
This is an easy recipe for a quick dinner if you have leftover chicken from either making broth or roasting a chicken. Shred your leftovers and you can easily turn them into a spicy delicious chicken tinga! Makes great tacos.
Servings: About 4
Ingredients
2-3 cups cooked & shredded chicken meat
2 tablespoons avocado or olive oil
1 onion, chopped
2 cloves garlic, minced
1 14oz can of diced or crushed tomatoes
1 small can (7 oz) of chipotle peppers in adobo sauce or 2-3 dried chipotle peppers
1 bay leaf
1 teaspoon oregano (optional)
1 teaspoon salt
For instructions to make shredded chicken see my Chicken Bone Broth recipe.
If using dried chipotles, soak them in boiling water for about 5 minutes, remove, deseed and chop.
Warm the oil in a large 9-10 inch heavy bottom pan, add the onions and cook for a few minutes until they become translucent. Add the garlic and cook through for a few seconds. Add the tomatoes, bay leaf and oregano, salt and bring to a simmer. Add the chipotles; if using canned, depending on how spicy you like it, add 1 or 2 chopped chipotles, and 2-3 tablespoon of adobo sauce. If you don’t like it very spicy, just add the adobo sauce. Simmer for 10 minutes, covered.
Add the shredded chicken, and stir well to coat evenly with the sauce. Leave on the stove for a few minutes until the chicken is warm and has absorbed the flavors. Season to taste with more salt if needed.
Tinga makes a great filling for tacos, topped with a dollop of fresh cream and sliced avocado.