Chicken Tinga made with shredded chicken, tomatoes, and chipotle chilis in adobo. Hearty and boldly flavored, this Mexican dish is perfect for tacos, burritos, tostadas, or as a main dish with rice and beans.
Ingredients
· 3poundschicken breast
· 1onion, peeled and quartered
· 3clovesgarlic, peeled and pounded
· 1bay leaf
· 1/2teaspoonpeppercorns
· 1tablespoon salt
· 1can(7.5 ounces) chipotle peppers in adobo sauce
· 2tomatoes, chopped
· 1tablespooncanola oil
· 1onion, peeled and chopped
· 1tablespooncider vinegar
· 1/2teaspooncumin
· 1/2teaspoondried Mexican oregano
Instructions
1.In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add quartered onions, smashed garlic cloves, bay leaf, salt, peppercorns, and enough water to cover.
2.Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
3.With a slotted spoon, remove chicken from pot and allow to cool to touch. Coarsely shred chicken and keep warm.
4.Strain liquid using a fine mesh sieve. Discard bay leaf and peppercorns. Reserve the softened onions and garlic and 1 cup of the broth.
5.In a blender, combine chipotle peppers including sauce, tomatoes, the softened onion quarters, garlic, and 1 cup reserved broth.
6.In a wide pan over medium heat, heat oil. Add onions and cook until softened.
7.Add pureed chipotle tomato sauce, vinegar, cumin, and oregano. Bring to a simmer for about 2 to 3 minutes.
8.Add shredded chicken and continue to cook for about 7 to 10 minutes or until heated and sauce is thickened.
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