Chicken Tinga Dip Recipes

CHEF JOHN'S CHICKEN TINGA

Chef John's Chicken Tinga image

When I'm at a taqueria, it's hard to decide between the chicken with green sauce or with red sauce. Here's my version of the red sauce. It's great on a crispy tortilla and topped with the usual suspects.

Provided by Chef John

Categories World Cuisine Recipes Latin American Mexican

Time 1h30m

Yield 6

Number Of Ingredients 13

Ingredients

3 pounds skinless, boneless chicken thighs
3 peeled whole garlic cloves
1 large yellow onion, halved
2 teaspoons kosher salt, plus more to taste
½ teaspoon dried oregano
4 cups chicken stock
1 cup water
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)
2 tablespoons crumbled cotija cheese, or to taste
3 tablespoons chopped fresh cilantro, or more to taste

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.

Nutrition Facts : Calories 482.5 calories, Carbohydrate 13.6 g, Cholesterol 136.5 mg, Fat 29.5 g, Fiber 3.3 g, Protein 38.8 g, SaturatedFat 7.8 g, Sodium 1915.2 mg, Sugar 6.1 g

CHIPOTLE CHICKEN TINGA

Chipotle chicken tinga image

Serve this chilli chicken with our tomato salsa, tortilla chips, guacamole and coriander for an easy midweek meal

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 55m

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
2 onions , sliced
2 large garlic cloves , crushed
2-3 tbsp chipotle chilli paste
400g can chopped tomatoes
2 tbsp light brown soft sugar
6 boneless, skinless chicken thighs
1 small red onion , finely chopped
3 ripe tomatoes , finely chopped
1 lime , zested and juiced
1 small bunch coriander , leaves and stalks finely chopped, plus extra leaves to serve
tortilla chips and guacamole, to serve

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.

Nutrition Facts : Calories 280 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.2 milligram of sodium

CHICKEN TINGA RECIPE

Chicken Tinga Recipe image

Check out this amazing Chicken Tinga Recipe. This Chicken Tinga Recipe includes shredded chicken, chipotle peppers, seasonings and other fixins'.

Provided by My Food and Family

Categories Home

Time 30m

Yield 24 servings, 2 Tbsp. dip and 1 oz. chips each

Number Of Ingredients 8

Ingredients

1/2 cup water
2 tomatoes
2 canned chipotle peppers in adobo sauce
1/4 cup KRAFT Zesty Italian Dressing
1 large onion, sliced
2 cups shredded cooked chicken
1/2 cup sour cream
2 pkg. (12 oz. each) tortilla chips

Steps:

Blend water, tomatoes and peppers in blender until smooth.
Heat dressing in large saucepan on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in tomato mixture; bring to boil, stirring occasionally.
Add chicken; stir. Cover; simmer on low heat 10 min. or until heated through, stirring occasionally.
Spoon dip into serving dish; top with sour cream. Serve with chips.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CHICKEN TINGA

Chicken Tinga image

The authentic flavors in this savory chicken dish make it great for flautas, gorditas and tacos, too. Getting a head start with Old El Paso tostada shells makes the recipe even easier to pull together.

Provided by Yvette Marquez

Categories Entree

Time 1h20m

Yield 10

Number Of Ingredients 20

Ingredients

6 cups water
2 teaspoons salt
2 lb boneless skinless chicken breasts
1 medium yellow onion, quartered
1 whole clove garlic
1 large vine-ripened tomato, quartered
1 can (7 oz) chipotle chiles in adobo sauce
2 teaspoons salt
1/4 cup canola oil
1 large yellow onion, chopped
3 large vine-ripened tomatoes, chopped
1 clove garlic, chopped
Salt to taste
1 package (4.5 oz) Old El Paso™ tostada shells (12 shells)
1 head iceberg lettuce, finely shredded
3 ripe avocados, pitted, peeled, and sliced
2 cups crumbled queso fresco or cotija (white Mexican) cheese
2 cups crema (Mexican-style cream) or sour cream
2 cups Old El Paso™ Thick 'n Chunky salsa
6 radishes, sliced

Steps:

In 4- to 6-quart stockpot, place water, 2 teaspoons salt, chicken, quartered onion and whole garlic clove. Cover; simmer over medium- to medium-high heat about 30 minutes.
Remove chicken, onion and garlic from broth; set aside to cool. When chicken is cool, shred. Reserve chicken and broth.
In blender, place boiled onion and garlic clove, quartered tomato, chipotle chiles including adobo sauce, 2 teaspoons salt and enough chicken broth to fill blender halfway. Cover; puree until smooth. Set aside.
In deep 12-inch skillet, heat oil over medium heat. When hot but not smoking, stir in chopped onion; cook about 2 minutes or until soft and translucent. Add chopped tomatoes and chopped garlic; cook 2 minutes longer.
Add shredded chicken, chipotle sauce from blender and more chicken broth if too dry. Heat to boiling. Reduce heat; simmer 20 minutes. Add salt to taste.
To serve, heat tostadas as directed on package. Place 1 tostada on each serving plate. Spoon on some of chicken mixture over each tostada. Top each with lettuce, 1 or 2 slices ripe avocado, crumbled queso fresco, crema, salsa and/or radishes.

Nutrition Facts : ServingSize 1 Serving