Jenga Chicken Recipes

AUTHENTIC MEXICAN TINGA DE POLLO (CHICKEN CHIPOTLE IN TOMATO SAUCE)

Steps:

• Bring a pot of salty water to a boil and add the chicken breast to cook. Let the chicken simmer until it is cooked through.
• Make sure you skim the foam that forms on top of the water as it starts boiling.
• While the chicken is cooking, place the tomatoes in a medium saucepan, cover with water, bring to a simmer over medium-high heat and cook for 8 to 10 minutes, or until the tomatoes are soft and mushy but not falling apart.
• Slice the onions thinly. Heat the oil in a large pan(skillet) and add the onion. Cook the onion until soft and translucent for about 5-6 minutes.
• In a blender, throw the tomatoes, garlic, salt, pepper, and 2-3 chipotle chiles from the can. Be careful with the chiles. The original Mexican recipe calls for the entire can of Chipotle, but I found it to be too powerful and spicy for us, so I added fewer chiles in the blender.
• After blending the ingredients, taste the salsa for salt and pepper and adjust the amount of salt and pepper.
• Pour the salsa over onions. Add oregano, marjoram, thyme, and pepper. (Be careful as the sauce will steam and bubble).
• Simmer the sauce, occasionally stirring, until the sauce deepens in color, becomes darker and less soupy, about 7-8 minutes.
• Take the chicken out of the broth, and with two forks, shred the meat.
• Add it to the sauce and mix well to incorporate the chicken.
• Let it simmer for only a minute and serve over rice or on warm tortillas.
• Bon Appetite!

CHICKEN TINGA RECIPE

Steps:

• Heat oil in a large frying pan over medium heat and add the sliced onion. Stir-fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant.
• Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices. This step will take about 6-7 minutes. If your tomatoes aren't juicy enough add a couple of tablespoons of water.
• Finally, add the chicken and chopped chipotle pepper. Simmer for about 8 more minutes until all the flavors had blended. Season with salt and pepper.
• To serve, garnish with chopped parsley. You can serve it as a main dish with rice and a salad or as a topping for tostadas, sopes or for empanada filling. If you have leftovers this dish freezes well for about a month.

CHEF JOHN'S CHICKEN TINGA

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.

JENGA CHICKEN!

Steps:

• Butterfly the chicken breasts, then flatten them using a meat tenderizer or rolling pin.
• Cut the mozzarella into sticks, then wrap each stick up in one piece of chicken. Wrap each chicken roll-up with 3 slices of bacon. Dredge them by coating them first in flour, then beaten egg, then breadcrumbs. Bake 20 minutes at 350 °F.
• Arrange in a Jenga-style tower, play, and enjoy with ketchup and barbecue sauce.