CHICKEN TINGA RECIPE
Chicken Tinga [teen - GA], a shredded chicken taco or tostada filling prepared with sliced onions and a tomato chipotle sauce is a full-flavored crowd pleaser. It has a smoky flavor with just enough heat from the chipotle.
Provided by Douglas Cullen
Categories Main Dish
Time 1h10m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 /2 cup, Calories 109 kcal, Carbohydrate 4 g, Protein 14 g, Fat 4 g, Sodium 225 mg, Sugar 2 g
CHICKEN TINGA RECIPE
This Chicken Tinga recipe is less elaborate than the one you will find elsewhere. This is the most popular version of Chicken Tinga all over Mexico, with the right ingredients and amazingly tasty. Tinga can also be made with pork or beef, and chipotle peppers. Come and see the tutorial-recipe!
Provided by Mely Martínez
Categories Chicken
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 4 oz, Calories 185 kcal, Carbohydrate 5 g, Protein 11 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 128 mg, Fiber 1 g, Sugar 2 g
CHEF JOHN'S CHICKEN TINGA
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
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
CHICKEN TINGA TACOS
Provided by Valerie Bertinelli
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
CHIPOTLE CHICKEN TINGA
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
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
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