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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INGREDIENTS 2 lb. skin-on, bone-in chicken thighs Kosher salt Freshly ground black pepper 2 bell peppers, chopped 8 oz. baby Bella mushrooms, sliced 2 cloves garlic, minced 1 (28-oz.) can crushed tomatoes 1/2 c. chicken broth 1 tsp. dried oregano 1/4 tsp. red pepper flakes 1/3 c. capers 8 oz. cooked linguine, for serving METHODS 1. Season chicken on both sides with salt and pepper and place in slow cooker. Add peppers, mushrooms, garlic, tomatoes, and broth, then season with oregano, red pepper flakes, salt, and pepper. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken is cooked through. 2. Remove chicken from slow-cooker and stir capers into sauce. Serve chicken over cooked pasta with sauce.
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