Mexican Chicken Tinga #chicken #dinner

This chicken tinga is another delectable formula I found on my ongoing outing to the store. They have a cooked nourishments segment where you can have a free (extremely) little cup to trial. I attempted the tinga, began to look all starry eyed at, and approached the going to staff for the rundown of fixings and methodology. Along these lines, here it is, a bona fide tinga de pollo formula for you to attempt!

While chicken is by all accounts the most well known variant, tinga can be made with pork or meat. Great slices to utilize are pork shoulder or hamburger toss cook which are brilliant for stews. Like the chicken, the pork or hamburger is first stewed in fluid and aromatics until fork-delicate. It is then destroyed, sauteed in garlic and onions, and completed off in the fiery tinga sauce.

On the off chance that you cherish the striking kinds of Mexican sustenance, this chicken tinga formula is an absolute necessity on your supper turn. It's anything but difficult to make with a short rundown of fixings you can discover all things considered real stores. It's prepared in minutes, freezable, and adaptable, as well! Twofold the formula, appreciate half for lunch with rice, beans, and warm tortillas, and look at my proposals underneath on different tasty use.

Also try our recipe Mexican Pasta Bake

Chicken Tinga made with shredded chicken, tomatoes, and chipotle chilis in adobo. Hearty and boldly flavored, this Mexican dish is perfect for tacos, burritos, tostadas, or as a main dish with rice and beans.

Ingredients

• 3 pounds chicken breast
• 1 onion, peeled and quartered
• 3 cloves garlic, peeled and pounded
• 1 bay leaf
• 1/2 teaspoon peppercorns
• 1 tablespoon salt
• 1 can (7.5 ounces) chipotle peppers in adobo sauce
• 2 tomatoes, chopped
• 1 tablespoon canola oil
• 1 onion, peeled and chopped
• 1 tablespoon cider vinegar
• 1/2 teaspoon cumin
• 1/2 teaspoon dried Mexican oregano

Instructions

1. In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add quartered onions, smashed garlic cloves, bay leaf, salt, peppercorns, and enough water to cover.
2. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
3. With a slotted spoon, remove chicken from pot and allow to cool to touch. Coarsely shred chicken and keep warm.
4. Strain liquid using a fine mesh sieve. Discard bay leaf and peppercorns. Reserve the softened onions and garlic and 1 cup of the broth.
5. In a blender, combine chipotle peppers including sauce, tomatoes, the softened onion quarters, garlic, and 1 cup reserved broth.
6. In a wide pan over medium heat, heat oil. Add onions and cook until softened.
7. Add pureed chipotle tomato sauce, vinegar, cumin, and oregano. Bring to a simmer for about 2 to 3 minutes.
8. Add shredded chicken and continue to cook for about 7 to 10 minutes or until heated and sauce is thickened. 
9. Season with salt, if needed. Serve hot.

Read more our recipe : Gluten Free Chicken Parmesan

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