CHEF JOHN'S CHICKEN TINGA
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
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 RECIPE
This Chicken Tinga recipe is less elaborate than the one you will find elsewhere. This is the most popular version of Chicken Tinga all over Mexico, with the right ingredients and amazingly tasty. Tinga can also be made with pork or beef, and chipotle peppers. Come and see the tutorial-recipe!
Provided by Mely Martínez
Categories Chicken
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 4 oz, Calories 185 kcal, Carbohydrate 5 g, Protein 11 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 128 mg, Fiber 1 g, Sugar 2 g
CHICKEN TINGA TACOS
Provided by Valerie Bertinelli
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
- Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
CHICKEN TINGA RECIPE
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
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
CHICKEN TINGA DIP
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
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 TINGA
The authentic flavors in this savory chicken dish make it great for flautas, gorditas and tacos, too. Getting a head start with Old El Paso tostada shells makes the recipe even easier to pull together.
Provided by Yvette Marquez
Categories Entree
Time 1h20m
Yield 10
Number Of Ingredients 20
Steps:
- In 4- to 6-quart stockpot, place water, 2 teaspoons salt, chicken, quartered onion and whole garlic clove. Cover; simmer over medium- to medium-high heat about 30 minutes.
- Remove chicken, onion and garlic from broth; set aside to cool. When chicken is cool, shred. Reserve chicken and broth.
- In blender, place boiled onion and garlic clove, quartered tomato, chipotle chiles including adobo sauce, 2 teaspoons salt and enough chicken broth to fill blender halfway. Cover; puree until smooth. Set aside.
- In deep 12-inch skillet, heat oil over medium heat. When hot but not smoking, stir in chopped onion; cook about 2 minutes or until soft and translucent. Add chopped tomatoes and chopped garlic; cook 2 minutes longer.
- Add shredded chicken, chipotle sauce from blender and more chicken broth if too dry. Heat to boiling. Reduce heat; simmer 20 minutes. Add salt to taste.
- To serve, heat tostadas as directed on package. Place 1 tostada on each serving plate. Spoon on some of chicken mixture over each tostada. Top each with lettuce, 1 or 2 slices ripe avocado, crumbled queso fresco, crema, salsa and/or radishes.
Nutrition Facts : ServingSize 1 Serving
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