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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tinga Chicken Recipe

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This recipe for Tinga Chicken is from English as a Second Language 45th Anniversery Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Both of these ladies submitted the same recipe with some difference. We will note the differences in the recipe
Chicken breast (Maria - 3 pounds and Griselda 2 chicken breasts)
Onion (Maria - 2 onions and Griselda 6 onions)
Tomatoes (Maria 3 and Griselda 4)
Garlic - 2 cloves
Chile chipotle - one small can
Three bay leaf (Maria)
One teaspoon salt
Sour Cream (Maria)
Directions:
Directions:
Maria's Instructions
1. Boil chicken, onion, garlic, salt with chicken broth
2. Chop second onion and tomato and you can add some sazon seasoning if. desired. This is not cooked - this is the sauce
3. Mix shredded chicken, sauce, chipotle, and the bay leaves, and cook for 8 minutes
4. Serve with tostados, lettuce and sour cream.

Griselda's Instructions
1. Cook chicken breast with onion
2. In a blender chop chipole, tomato, garlic, and onion - liquefy equals sauce
3. Fry sliced onions with salt, oil, and sauce
4. Slice chicken, mix with the onions
5. Cook with sauce and salt to taste
6. Serve with tostados

 

 

 

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