Tinga De Pollo Chicken Hash Recipes

CHICKEN TINGA TACOS (TINGA DE POLLO) RECIPE BY TASTY

Chicken Tinga Tacos (Tinga De Pollo) Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, garlic, whole cloves, tomatoes, chipotle peppers in adobo sauce, chicken stock, cumin, nutmeg, vegetable oil, white onions, chorizo, iceberg lettuce, kosher salt, black pepper, avocados, corn tortillas

Provided by Scott Loitsch

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 boneless, skinless chicken breasts
6 cloves garlic, 4 minced, 2 smashed
2 whole cloves
2 tomatoes
5 chipotle peppers in adobo sauce
½ cup chicken stock
2 teaspoons cumin
½ teaspoon nutmeg
2 tablespoons vegetable oil
2 white onions, halved and sliced
¼ lb chorizo
1 head iceberg lettuce, shredded
kosher salt
black pepper, freshly ground
2 avocados, sliced
12 corn tortillas

Steps:

Place chicken in a saucepan over medium heat with enough water to cover by 1 inch (3 cm).
Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.
Remove the chicken from the pot, cool slightly, then shred with two forks.
Place a cast-iron skillet over medium-high heat, until smoking.
Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.
Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.
Add the lettuce and sauté 2-3 additional minutes, until softened.
Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.
Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes. Season with salt and pepper to taste.
Serve on warm corn tortillas with sliced avocado.
Enjoy!

Nutrition Facts : Calories 789 calories, Carbohydrate 66 grams, Fat 42 grams, Fiber 13 grams, Protein 38 grams, Sugar 13 grams

TINGA DE POLLO TACOS

Tinga de Pollo Tacos image

Tinga de pollo, or shredded chicken, is a classic taco filling beloved for its flavorful sauce and simple preparation-in fact, it's a great way to use up leftover chicken! (Note: You may want to use tortillas from Chef Cámara's Homemade Corn Tortillas recipe on Panna.)

Provided by Gabriela Cámara

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound chicken, boneless and skinless, breast, thighs, or a combo
2 pinches fine sea salt
1/2 large white onion
1 clove garlic
4 sprigs cilantro or parsley
1/4 cup safflower oil, or other neutral oil
2 medium white onions, slivered
6 ripe plum tomatoes, halved, or about 14 ounces canned whole tomatoes, drained
4 cloves garlic
2 chipotle peppers, from canned chipotles in adobo
1 cup chicken stock
Fine sea salt, to taste, 2-3 teaspoons
8 corn tortillas, preferably freshly made, see Homemade Corn Tortillas recipe video
1 ripe avocado
fine sea salt

Steps:

Poach chicken: In a saucepan, add chicken and enough water to cover by 1 inch. Add 2 pinches salt, onion, garlic, and cilantro. Bring to a boil, then reduce to a simmer and cook until opaque and cooked through, 20-30 minutes. Meanwhile, make Tinga Sauce.
Tinga Sauce: In a Dutch oven, heat oil over medium-high heat until smoking, 2 minutes. Add the onions (you should hear a sizzle when they hit the pan). Stir until lightly caramelized, 20 minutes. Meanwhile, place tomatoes, peeled garlic cloves, chipotle peppers, and chicken stock in a blender. Purée on medium speed until smooth, 30 seconds; then add tomato mixture to the onions. Stir and simmer, 5 minutes.
Remove chicken from poaching liquid. When cool enough to handle, shred by hand and add to Tinga Sauce. Check for seasoning, and add salt to taste (Chef Cámara adds 2-3 teaspoons). Simmer, 5 more minutes.
Assembly: Divide Chicken Tinga evenly among the tortillas. Garnish each with an avocado slice and a sprinkle of sea salt before serving.

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)

Tinga de Pollo (Chicken with Chipotle and Onions) image

Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de pollo with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Ms. Moreno's tinga de pollo works perfectly in tacos and also on top of crisp tostadas with lettuce and salsa, inside quesadillas or as a tamal filling. It's a great way to use up any leftover cooked chicken (just skip straight to step 2), whether pulled from a roast or poached bird, or grocery-store rotisserie.

Provided by Tejal Rao

Categories project, main course

Time 1h

Yield 4 servings (about 3 cups)

Number Of Ingredients 10

Ingredients

2 pounds bone-in chicken legs, breasts or a combination
1/2 medium white onion
1 celery stalk, cut into 2-inch pieces
2 small carrots, cut into 2-inch pieces
1/4 cup vegetable oil
1 medium white onion, halved and thinly sliced
3/4 cup canned crushed tomatoes
3 chipotles in adobo with sauce (1/3 cup)
2 garlic cloves, peeled
Salt and freshly ground black pepper

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.

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2020-07-30 Remove from the heat. Add the crushed tomatoes, chipotle peppers, salt, cumin, pepper, oregano, and paprika to a blender or a food …
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Add oil to a large frying pan (you'll need one with a lid) or a Dutch oven over medium-high heat and allow to come to temperature. Add the onion and sauté for about 5 minutes, just until softened. Add the garlic and saute 1 minute more. Remove from the heat.
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Pour the sauce into the pan and turn the heat to medium-high. Once the sauce has reached a simmer, add the chicken breasts. Cover with the lid slightly ajar and reduce the heat (as necessary) to maintain a simmer.
Allow the chicken to simmer for 45-50 minutes, turning the breasts about half-way through the cooking process. Do not allow the bottom to burn.

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HOW TO MAKE TINGA DE POLLO: AUTHENTIC CHICKEN TINGA …

2020-02-28 How to Make Tinga de Pollo: Authentic Chicken Tinga Recipe. Written by the MasterClass staff. Last updated: Nov 8, 2020 • 3 min read. …
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1. Thinly slice a white onion and sauté in olive oil in a large skillet over medium heat, about 10–15 minutes.
2. Meanwhile, roughly chop the chipotle chiles and add them to a blender or food processor with the adobo sauce from the can (use more sauce for more spice, less for a milder sauce), diced tomatoes, kosher salt, Mexican oregano, cumin, black pepper, minced garlic cloves, and chicken stock. Purée until smooth. Once the sliced onions have softened, add them to the sauce. Bring to a boil, then reduce to low heat and simmer until flavors have melded.
3. Add chicken breasts and simmer until cooked through and tender, about 25–35 minutes. Remove the chicken and set aside to cool slightly.
4. Once the chicken is cool enough to handle, use a fork or your hands to shred the meat. Meanwhile, increase the skillet to medium-high heat and reduce the sauce slightly.

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Chicken Tinga, or tinga de pollo in Spanish, is a traditional dish originating from the state of Puebla, home of the battle that Cinco de Mayo commemorates. Although recipes for Chicken Tinga can be found as early as the 1800s, the dish likely originated from indigenous cuisines of the area using staple ingredients of tomato, onion and chipotles.
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CHICKEN TINGA (TINGA DE POLLO) - NO GLUTEN, NO PROBLEM

2020-05-26 Place the chicken, peppercorns, salt, garlic, and onion in a saucepan. Add the chicken stock and bring to a boil over high heat. Then cover, reduce the heat to a simmer, and cook for 45 minutes until the chicken is tender.
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2021-08-19 Step 1. In a large frying pan or large skillet, heat oil over medium heat. Saute garlic and onion until translucent. Then add in the oregano and cumin for 30 seconds. Next add in the chicken stock, tomatoes, and salt to the pan. Let that all heat up over medium-high heat for approximately 5 minutes.
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EASY CHICKEN TINGA RECIPE | MEXICAN STYLE SPICY CHICKEN RECIPE

2020-02-22 Today I am making an easy recipe for tinga de pollo. This is a spicy shredded stewed chicken, that is great for tacos, tostadas or even quesadillas, which is what I like to do. This makes a great filling and the spice level is adjustable to your preference.
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TINGA DE POLLO TACOS - WESTLANDPEPPERS

1. Put the chicken breast with 1 litre of water in a pan, bring to the boil and simmer for 15 minutes, until done. Take the pan off the heat and save the cooking liquid for later. Take two forks and use them to shred the chicken. 2. Remove the stems from the chipotle peppers. Roast them in a dry frying pan over medium heat for about 2 minutes.
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INSTANT POT CHICKEN TINGA (TINGA DE POLLO) - RECIPE AND GO

The Instant Pot Chicken Tinga (Tinga De Pollo) is by far the easiest and most delicious filling for tacos, tostadas, quesadillas, burritos, you name it. Tender and juicy shreds of chicken, simmered in a perfectly spicy, smoky tomato and chipotle sauce, this dish will leave your mouth watering. This delicious Chicken Tinga, or how they say it in Spanish, Tinga De Pollo, is one of our …
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CHICKEN TINGA RECIPE - A CEDAR SPOON

2021-04-08 Place the garlic, evaporated milk, fire roasted tomatoes, chipotles and adobo sauce or chipotle sauce, cumin, oregano, salt and pepper into a blender and blend well. Pour over the cooked onions and cook for 5 minutes, then add the chicken and simmer for an additional 15 minutes until sauce is reduced by half.
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CHICKEN TINGA | TINGA DE POLLO RECIPE - TWOSLEEVERS

2022-04-28 Let is release pressure naturally when done. Open and remove chicken pieces and shred. Using an immersion blender emulsify the sauce in the pot until the mixture is smooth. You may have to tilt the pot to get all the sauce to one side. Turn the pot on sauté and start to thicken the sauce for 10 minutes.
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TINGA DE POLLO - CHICKEN HASH - BIGOVEN.COM

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