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I fell in love with chicken tinga after eating it at my favorite taco joint so I harassed my neighbor, Alejandra, until she gave me a recipe (and, of course, permission to post). Traditionally, its eaten on a tortilla, but I actually prefer it on top of brown rice.
I fell in love with chicken tinga after eating it at my favorite taco joint so I harassed my neighbor, Alejandra, until she gave me a recipe (and, of course, permission to post). Traditionally, its eaten on a tortilla, but I actually prefer it on top of brown rice.—molls to the wall
pounds chicken thighs (with or without bone)
large onion, sliced
garlic clove, minced
ounces diced tomatoes
2 or 3
canned chipotle peppers in adobo, coarsely chopped (I use four when I really want to kick up the spice)
cup chicken broth
1/4 cup, 2 tablespoons
olive oil, divided
- Sprinkle chicken with salt and pepper.. In a nonstick skillet heat the 1/4 cup oil over moderately high heat, turning until browned (about 12 or 13 minutes). Put chicken in a 9x13 baking dish, including fat.
- Add 2 tablespoons of olive oil in the now empty skillet. Lower heat slightly, add onion, cook until onion is lightly browned and softened (about 5 minutes). Add the minced garlic. Cook until fragrant.
- Add the tomatoes, the chipotle peppers and broth. Bring all to a boil. Simmer and stir for 20 minutes. Preheat oven to 350 degrees.
- Turn off from heat on the skillet and let cool. Then put the sauce into a food processor or blender and blend until smooth. Add salt and pepper to taste. Pour sauce over chicken and bake chicken for 45 minute.
- Remove chicken, shred and put it back in the sauce.
- Heat tortillas, garnish with cotija cheese