Tinga De Pollo Chicken With Chipotle And Onions Recipes

BITE-SIZE CHIPOTLE CHICKEN SOFT TACOS (TINGA DE POLLO)

Steps:

• Combine chicken with water, half of onion, whole garlic clove, bay leaf, and 1 teaspoon salt in a medium (3- to 4- quart) saucepan. Bring to a boil, then reduce heat and cook at a bare simmer for 10 minutes. Cover and let sit until chicken is just cooked through (165°F on an instant-read thermometer), about 15 minutes. Transfer chicken to a cutting board. Strain and reserve 1 cup of broth for tinga and save remaining broth for another use.
• When chicken is cool enough to handle, shred it, discarding skin and bones.
• Cut an X in the bottom of each tomato. Blanch in a saucepan of boiling water for 1 minute. Transfer tomatoes to a bowl of ice water. Peel and core, then finely chop.
• Cook remaining chopped onion with 1/4 teaspoon salt in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic and crumble in oregano, then cook, stirring, until fragrant, 1 minute. Add tomato and continue to cook, stirring occasionally, until thickened but still saucy, 10 to 15 minutes.
• Preheat oven to 350°F (a toaster oven works fine, too).
• Add chicken, 3/4 cup of reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes. Cool to warm and moisten with additional cooking liquid if mixture looks dry.
• Meanwhile, using cookie cutter, cut out a circle from each tortilla, stacking 12 in each of two folded sheets of foil (reserve remaining tortilla scraps for chilaquiles). Wrap each stack in foil and warm through in oven, 5 to 10 minutes.
• To serve, arrange warm tortillas on a heated platter and divide chicken mixture among them (about 1 rounded tablespoon per tortilla), spooning it onto center of each tortilla. Sprinkle with cheese and top each taco with a cilantro sprig.

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!

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)

Steps:

• Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
• Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
• While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
• Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.

EASY TINGA DE POLLO (CHICKEN TINGA TACOS WITH ROTISSERIE CHICKEN)

Steps:

• Heat oil in a deep skillet or saucepan over medium-high heat. Once hot add onion and garlic. Cook until onion is translucent. Add in oregano and cumin. Cook, stirring constantly, for 30 seconds.
• Add in chipotles in adobo, fire roasted tomatoes, chicken broth and salt. Bring to a simmer. Using an immersion blender (or regular blender/food processor) carefully blend ingredients until mostly smooth. This is a personal preference so go as smooth as you like. If using a blender or food processor add the sauce back into the skillet.
• Add in shredded chicken and stir to coat in sauce. Allow to warm through.
• To serve: On tostadas with a thin layer of beans, in a taco shell, over rice, or in a Mexican bowl. Layer on your favorite toppings and enjoy!
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