Homemade Chicken Tinga
- Yield 6
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Homemade Chicken Tinga is a chicken recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 medium white onion, peeled and sliced
- 4 large cloves garlic, minced
- 2 to 4 chipotle chiles in adobo sauce (plus 1 tablespoon of the adobo sauce)*
- 1 (15-ounce) can fire-roasted tomatoes
- 1 cup chicken stock
- 3 tablespoons honey
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano (or Mexican oregano)
- 6 cups (1 1/2 pounds) shredded cooked chicken*
- 1 bay leaf
- fine sea salt and black pepper, to taste
- recommended toppings: chopped fresh cilantro, crumbled cotija cheese, fresh lime wedges, quick pickled red onions, sliced avocado, and/or Mexican crema
Method
Sauté the onions and garlic. Warm oil in a large stockpot over medium-a hot burner. Tip in the onion and sauté for 5 minutes, stirring occasionally. Tip in the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Lift stockpot from heat and move the onion mixture to a blender.*
Puree the sauce. Tip in the chipotles (and 1 tablespoon adobo sauce), tomatoes, chicken stock, honey (if using), cumin and oregano to the blender. Lid and purée until smooth, then pour the sauce pack into the stockpot.
Tip in the chicken and bay leaf to the sauce and toss until combined. Leave over medium-a hot burner for 5 minutes, stirring occasionally. Lift and discard the bay leaf.
Salt Taste and season the chicken with however much salt and pepper you think it needs.
Plate Plate the chicken warm, garnished with whatever toppings you love best, and enjoy! Leftovers can be refrigerated in a food storage container for up to 3 days or frozen for up to 3 months.
