Chicken Tinga Dip Recipes

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CHEF JOHN'S CHICKEN TINGA



Chef John's Chicken Tinga image

When I'm at a taqueria, it's hard to decide between the chicken with green sauce or with red sauce. Here's my version of the red sauce. It's great on a crispy tortilla and topped with the usual suspects.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 6

Number Of Ingredients 13

3 pounds skinless, boneless chicken thighs
3 peeled whole garlic cloves
1 large yellow onion, halved
2 teaspoons kosher salt, plus more to taste
½ teaspoon dried oregano
4 cups chicken stock
1 cup water
2 tablespoons olive oil
1 large onion, diced
1 (7 ounce) can chipotle peppers in adobo sauce
1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)
2 tablespoons crumbled cotija cheese, or to taste
3 tablespoons chopped fresh cilantro, or more to taste

Steps:

  • Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer 30 minutes, stirring occasionally. Remove from heat.
  • Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
  • Pour broth through a strainer into a large bowl.
  • Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
  • Transfer reserved boiled onions to a blender. Add chipotle peppers and the adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid. Pulse on and off until mixture is partially blended. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
  • Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
  • Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with crumbled cotija cheese and cilantro.

Nutrition Facts : Calories 482.5 calories, Carbohydrate 13.6 g, Cholesterol 136.5 mg, Fat 29.5 g, Fiber 3.3 g, Protein 38.8 g, SaturatedFat 7.8 g, Sodium 1915.2 mg, Sugar 6.1 g

CHICKEN TINGA DIP



Chicken Tinga Dip image

Spice up your next get-together with Chicken Tinga Dip. Our Chicken Tinga Dip is a Mexican-inspired dish made with shredded chicken and chipotle heat.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 9

2 cups slivered onions
2 cups shredded cooked chicken
1/2 cup chipotle sauce
1/4 tsp. WYLER'S Instant Bouillon Chicken Flavored Granules
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup chopped tomatoes
2 Tbsp. chopped fresh cilantro

Steps:

  • Heat oven to 350ºF.
  • Cook onions in medium skillet sprayed with cooking spray on medium heat 5 to 7 min. or until tender, stirring frequently. Remove from heat.
  • Add chicken, chipotle sauce and bouillon; mix well. Stir in cream cheese and 1/2 cup shredded cheese.
  • Spoon into 9-inch pie plate sprayed with cooking spray; top with remaining shredded cheese.
  • Bake 10 min. or until heated through.
  • Top with remaining ingredients.

Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

CHICKEN WING DIP



Chicken Wing Dip image

This tastes just like hot chicken wings, but without the mess. It is very addicting, and is perfect for football and tailgating season. Serve with tortilla chips. I take this whenever I have to bring a dish and am always asked for the recipe.

Provided by ASCBRADY

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 40m

Yield 16

Number Of Ingredients 5

2 (8 ounce) packages cream cheese, softened
¾ cup pepper sauce (such as Frank's Red Hot®)
1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish.
  • Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 1.6 g, Cholesterol 57 mg, Fat 21.8 g, Fiber 0.1 g, Protein 9.4 g, SaturatedFat 9.5 g, Sodium 357.2 mg, Sugar 0.7 g

CHICKEN TINGA RECIPE



Chicken Tinga Recipe image

Check out this amazing Chicken Tinga Recipe. This Chicken Tinga Recipe includes shredded chicken, chipotle peppers, seasonings and other fixins'.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 24 servings, 2 Tbsp. dip and 1 oz. chips each

Number Of Ingredients 8

1/2 cup water
2 tomatoes
2 canned chipotle peppers in adobo sauce
1/4 cup KRAFT Zesty Italian Dressing
1 large onion, sliced
2 cups shredded cooked chicken
1/2 cup sour cream
2 pkg. (12 oz. each) tortilla chips

Steps:

  • Blend water, tomatoes and peppers in blender until smooth.
  • Heat dressing in large saucepan on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in tomato mixture; bring to boil, stirring occasionally.
  • Add chicken; stir. Cover; simmer on low heat 10 min. or until heated through, stirring occasionally.
  • Spoon dip into serving dish; top with sour cream. Serve with chips.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CHIPOTLE CHICKEN TINGA



Chipotle chicken tinga image

Serve this chilli chicken with our tomato salsa, tortilla chips, guacamole and coriander for an easy midweek meal

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 12

2 tbsp olive oil
2 onions , sliced
2 large garlic cloves , crushed
2-3 tbsp chipotle chilli paste
400g can chopped tomatoes
2 tbsp light brown soft sugar
6 boneless, skinless chicken thighs
1 small red onion , finely chopped
3 ripe tomatoes , finely chopped
1 lime , zested and juiced
1 small bunch coriander , leaves and stalks finely chopped, plus extra leaves to serve
tortilla chips and guacamole, to serve

Steps:

  • Heat the oil in a large non-stick flameproof casserole dish or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened. Add the garlic and fry for 1 min more. Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly and the chicken is cooked through.
  • Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat and simmer for 5 mins until the sauce has reduced more. To freeze, leave to cool completely and transfer to large freezerproof bags.
  • To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and a scattering of coriander leaves.

Nutrition Facts : Calories 280 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.2 milligram of sodium

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