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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Tinga Recipe

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This recipe for Chicken Tinga is from Rhonda and Lorne's Dia de los Muertos Wedding 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:  
3-4 medium size chicken breast
1-2 large onions sliced
4-5 medium tomatoes chopped
1 can of Chipotle chiles in Adobo
2-3 cloves of garlic
salt and pepper to taste
4-5 tbsp olive oil
Directions:
Directions:
Bring a pot with water to a boil and add chicken breast to cook. Let chicken simmer until is cooked through. Make sure to skim foam that forms on top of water as it starts boiling. While chicken is cooking, slice onions.
Heat oil in a large pan and add onion. Cook onion until soft and translucent ~ 5-6 minutes. In a blender, throw tomatoes, garlic, salt, pepper and 2-3 chipotle chiles. Be careful with the chiles. The original Mexican recipe calls for the entire can of Chipotle,this can be too spicy, so add less (2-3) chiles in the blender.
After blending ingredients, taste salsa for salt and pepper and adjust if needed. Pour salsa over onions.
Let sauce simmer on low heat while you take chicken out of water.
DO NOT throw away the chicken stock. You can make a beautiful rice for this dish using the stock to boil the rice.
Take two forks and shred chicken. Add to sauce and mix well to incorporate chicken. Let simmer for a minute and serve over rice or on warm tortillas.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is an authentic Mexican tinga de pollo, a dish made with shredded chicken in a delicious Chipotle chile in Adobo sauce. Great for tacos like the taco bar at the wedding!

 

 

 

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