Tinga Chicken

Photo by: nannydeb
Spring_003

by nannydeb

over 2 years ago

This recipe was entered in the contest for Your Best Stovetop Chicken Recipe.


jjones's Testing Notes:

Nannydeb's nuanced, saucy chicken dish practically cooks itself -- with a little work to pull the tender bird into bite-sized pieces. The toasted dried and fresh chiles coupled with a balanced helping of Mexican spices offer a surprisingly versatile platform for creative serving options. Note: The chile flavor intensifies a bit by the second day, so plan accordingly.

This chicken is easy to make and can be used to make tacos, nachos or tostados or just eaten alone. The flavors get better the next day (or two) so leftovers are a treat.

Serves 6-8

  • 1 whole chicken, cut up with skin and fat removed (as much as possible)
  • 4 dried chipotle peppers
  • 2 dried ancho peppers
  • 3-4 fresh jalapenos, cut in half
  • 4 whole cloves garlic
  • 1 medium 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 & black pepper to taste
  1. Working with any kind of hot peppers, you may want to wear rubber gloves when handling them or at least wash your hands thoroughly afterwards.
  2. In a dry skillet, heat the dried peppers for about 10 minutes, turning occasionally. Set aside to cook enough to handle. Remove seeds & stems.
  3. In a large pot, combine chicken parts, all peppers, garlic, onion, tomato, bay leaves, oregano, cumin and allspice. Add enough water to cover the chicken and bring to a boil. Reduce heat and simmer 1 - 1 1/2 hours or until the meat is falling off of the bone. Remove the chicken to a plate to cool enough to handle and reserve the cooking liquid and vegetables.
  4. Debone the chicken and shred it using a fork in each hand.
  5. Remove the bay leaves from the cooking liquid. Using an immmersion blender or food processor, puree the liquid and vegetables, making your sauce. Add the cider vinegar and salt & pepper to taste.
  6. Add the chicken back to the sauce and heat it back up.
  7. Serving suggestion: Spread refried beans onto a chalupa or tostada. Add Tinga chicken and top with crumbled cotija cheese or queso fresco, sliced avocado, chopped tomato and cilantro. Yum!
Edamam

Nutrition Info:

PER SERVING:

  • 14 calories
  • 0g total fat
  • 0g saturated fat
  • 0mg cholesterol
  • 166mg sodium
  • 3g carbohydrate (1g dietary fiber, 1g sugar)
  • 0g protein
1 Comments Add a Comment
  • 290

    aargersi says: Yum - I need to make a big pot of this on Sunday and have it all week!

    over 2 years ago Reply to this »

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