Chicken Tinga

December 19th, 2009 § 2

taco de tinga pollo

This morning, I was perusing the archives to find a post I’d written a long long time ago to send to my sister. She told me over the phone that her husband really liked chicken thighs but she only knows how to make chicken breasts. And even those can turn out dry and gross. I asked, “Do you have a crock pot?” She does. “Do you like spicy food?” I asked. “Yes.”

“Tinga,” I said plainly. “You should learn how to make tinga. I’ll email you the link to my post about it.”

But, to my surprise, I never actually posted the recipe. I intended to. Like with so many things, I had good intentions…

Better late than never though, right?

Tinga Poblana de Pollo
Adapted from Mexican Everyday

4 medium potatoes (red-skin or Yukon Golds)
1 to 1 1/2 pounds boneless, skinless chicken thighs
1 28-oz can diced tomatoes (do not drain)
3 to 4 canned chipotle chiles in adobo
1 T chipotle canning sauce
1 T Worcestershire sauce
1 tsp dried oregano (preferably Mexican oregano)
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 medium white onion
Salt

1. Prepare the ingredients: cut the potatoes into 1/2-inch cubes, peel and chop the garlic, slice the onion into 1/4-inch slices.

2. Spread the potatoes over the bottom of the slow-cooker and place the chicken thighs over the potatoes.

3. In a large bowl, prepare the sauce: Mix together the tomatoes, chipotles, chipotle canning sauce, Worcestershire, oregano, garlic, onion, and 1 1/2 tsp salt.

4. Cover and cook on high for 6 hours.

5. Use a fork to shred the chicken and stir the tinga. Spoon off any fat that has accumulated at the top. If there is extra liquid, you can pour it into a skillet, boil it rapidly until thick, and pour it back into the tinga.

6. Serve in warm corn tortillas with fried chorizo, crumbled queso fresco, and a sliced avocado.

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