Chicken Tinda Recipes

CHICKEN TINGA RECIPE

Steps:

• SHREDDED CHICKEN
• In a large saucepan cover the chicken with an inch of water.
• Bring water to a boil. Reduce heat to low and simmer for 20 minutes.
• Remove chicken from the cooking water. Save the broth.
• Allow chicken to cool to the touch.
• Finely shred the chicken. Cut the chicken into 1" pieces then pull apart wth your fingers.
• CHIPOTLE TOMATO SAUCE
• Clean, seed and chop the tomatoes.
• Add tomatoes to you blender.
• Add 2 tablespoons canned chipotle to blender. Use 3 tablespoons of chipotle if you prefer it spicier.
• Add 1 clove of garlic, 1 teaspoon Mexican oregano to blender jar, 1/4 teaspoon black pepper to blender.
• Then add 1 cup of the reserved chicken broth.
• Blend until smooth. About 1 minute.
• PREPARATION
• Thinly slice 1 large white onion. Yields approximately 1 1/2 cups.
• Slice 2 cloves of garlic.
• Preheat a large frying pan over medium-low heat and add 3 tablespoons of cooking oil.
• Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes. Do not allow the onion to brown.
• Add the sliced garlic to the pan cook for 1 more minute.
• Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic.
• Cook for 5 minutes. The sauce will start to reduce.
• Turn the heat to low
• Add the shredded chicken to the pan and mix well with the sauce.
• Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion.
• Salt to taste.
• Serve as a taco or tostada filling.

CHEF JOHN'S CHICKEN TINGA

Steps:

• Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer 30 minutes, stirring occasionally. Remove from heat.
• Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
• Pour broth through a strainer into a large bowl.
• 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.
• Transfer reserved boiled onions to a blender. Add chipotle peppers and the 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. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
• Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
• Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with crumbled cotija cheese and cilantro.

CHICKEN TINGA RECIPE

Steps:

• Heat oil in a large frying pan over medium heat and add the sliced onion. Stir-fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant.
• Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices. This step will take about 6-7 minutes. If your tomatoes aren't juicy enough add a couple of tablespoons of water.
• Finally, add the chicken and chopped chipotle pepper. Simmer for about 8 more minutes until all the flavors had blended. Season with salt and pepper.
• To serve, garnish with chopped parsley. You can serve it as a main dish with rice and a salad or as a topping for tostadas, sopes or for empanada filling. If you have leftovers this dish freezes well for about a month.

CHICKEN TINGA TACOS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
• Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

CHICKEN TINGA TOSTADOS

Steps:

• Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
• Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
• Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
• To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

SLOW COOKER CHICKEN TINGA

Steps:

• Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
• Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
• Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
• Cook on Low for 45 minutes to 1 hour.

CHIPOTLE CHICKEN TINGA

Steps:

• Heat the oil in a large non-stick flameproof casserole dish or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened. Add the garlic and fry for 1 min more. Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly and the chicken is cooked through.
• Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat and simmer for 5 mins until the sauce has reduced more. To freeze, leave to cool completely and transfer to large freezerproof bags.
• To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and a scattering of coriander leaves.

INSTANT POT® CHICKEN TINGA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Saute function. Add chicken, oregano, chipotle peppers, tomatoes and salt.
• Select high pressure according to manufacturer's instructions and set timer for 15 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Unlock and remove the lid.
• Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.

CHICKEN TINDA

Steps:

• Cut the chicken into 2-3inch pieces.Put oil and add the onions.wait it to turn golden brown then add garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
• Add tomatoes and tindas and cook for 5 to 10 minutes.
• then add 1 -2cups water and cook until tender and water evaporated.

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)

Steps:

• Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
• Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
• While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
• Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.

CHICKEN TINGA LOADED NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a medium bowl, combine the Kroger® Hardwood Smoked Pulled Chicken, 1½ jars of Kroger® Traditional Mild Salsa, and ½ cup Kroger® Mexican Style Shredded Cheese Blend. Mix until well combined.
• Add ⅓ of the Kroger® Restaurant Style White Tortilla Chips to a 12" cast iron skillet. Spread ⅓ of the chicken mixture over the chips and top with ½ cup Kroger® Mexican Style Shredded Cheese Blend. Repeat with the remaining chips, chicken mixture, and cheese to make 2 more layers.
• Drizzle Kroger® Cilantro Lime Street Taco Sauce over the nachos and top with the sliced jalapeños.
• Bake the nachos for 15 minutes, or until the cheese is melted.
• Remove the nachos from the oven and garnish with the remaining Kroger® Traditional Mild Salsa, cilantro, pickled red onions, and avocado. Serve with the lime wedges alongside.
• Enjoy!

CHICKEN TINGA

Steps:

• De-seed dried chilis and tear into small pieces.
• In large dutch oven add oil and turn to med heat.
• Add cumin seed and chilies.
• As soon as cumin starts to sputter add butter, allow to melt and add the rest of the spices stirring constantly.
• after 30-45 seconds add the onions and salt. this will stop the frying. allow the onions to soften and begin to pick up some color. make sure the spices are not burning
• add garlic. fry for 1 minute.
• Add tomato paste and fry for 2 minute.
• Scrape the bottom of the pan, add can of cherry tomatoes. I suggest using a potato masher from this point on to mash everything into a puree. Cook mixture until you can leave a space when you drag your masher on the bottom.
• Add broth and scrape bottom of pan. I actually suggest knorr homestyle concentrated stock.
• Add chicken. make sure its covered by liquid by adding water as needed.
• Once cooked, remove the chicken and allow to cool before hand pulling. Meanwhile increase heat to high and reduce the sauce by 1/3. Add chicken and chili powder.
• Once done add salsa, lime juice and sour cream.
• season to taste with salt and more lime juice.