There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: Let yourself be seduced by this spicy, slow-cooked chicken dinner.
When we think of chicken dinners, we think of weeknights -- of efficiency and practicality, of boneless, skinless breasts. Sexier meals -- pot roast, leg of lamb, short ribs -- are reserved for the weekends, when we feel free to indulge in time and money and taste.
The allure of chicken is its ability to transform from colloquial to exotic, from basic to elevated -- all while maintaining its ease and accessibility. Tinga Chicken is an almost-one-pot meal: The chicken cooks slowly in a stew of garlic, onion, hot peppers, and spices until the meat falls off the bone; the sauce is then blended in the very same pot. You'll be as happy making this on a Tuesday after work as you will be on Saturday for company. If the former, crack open a cold beer and serve the shredded chicken simply atop a tortilla or tostada with crumbled queso fresco, chopped tomatoes, and cilantro; if the latter, you'd do well to throw in a batch of refried beans and some margaritas. What could be sexier than that?
1 whole chicken, cut into pieces with the skin and fat removed (as much as possible) 4 dried chipotle peppers 2 dried ancho peppers 3 to 4 fresh jalapeño peppers, cut in half 4 whole cloves garlic 1 medium yellow onion, coarsely chopped 8 Roma tomatoes, coarsely chopped 2 bay leaves 2 teaspoons dried Mexican oregano 2 teaspoons freshly ground cumin 1 teaspoon allspice Water to cover 1/4 cup cider vinegar Salt and pepper, to taste