Best 2 Chef Johns Chicken Tinga Recipes

**A Culinary Journey to Mexican Delights: Explore the Authentic Flavors of Chicken Tinga**

Embark on a tantalizing culinary adventure with Chicken Tinga, a traditional Mexican dish that bursts with vibrant flavors and authentic Mexican spices. Originating from the city of Puebla, Chicken Tinga has captivated taste buds for generations, and its versatility makes it a beloved dish enjoyed in various regions of Mexico. Discover the secrets behind this delectable dish as we delve into two unique recipes: the classic Chicken Tinga de Pollo and a tantalizing vegetarian version, Tinga de Hongos. Let your taste buds be transported to the vibrant streets of Mexico as you explore the harmonious blend of spices, the tender chicken or succulent mushrooms, the rich tomato sauce, and the vibrant array of accompaniments that elevate this dish to a culinary masterpiece.

Here are our top 2 tried and tested recipes!

CHEF JOHN'S CHICKEN TINGA

Chef John's Chicken Tinga image

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

Ingredients

3 pounds skinless, boneless chicken thighs
3 peeled whole garlic cloves
1 large yellow onion, halved
2 teaspoons kosher salt, plus more to taste
½ teaspoon dried oregano
4 cups chicken stock
1 cup water
2 tablespoons olive oil
1 large onion, diced
1 (7 ounce) can chipotle peppers in adobo sauce
1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)
2 tablespoons crumbled cotija cheese, or to taste
3 tablespoons chopped fresh cilantro, or more to taste

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

CREAMY BUFFALO CHICKEN DIP

Creamy Buffalo Chicken Dip image

This slightly spicy dip cleverly captures the flavor of buffalo chicken wings. Using canned chicken adds to the convenience. -Allyson, DiLascio, Saltsburg, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 5 cups.

Number Of Ingredients 8

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup Louisiana-style hot sauce
1 cup ranch salad dressing
3 cans (4-1/2 ounces each) chunk white chicken, drained and shredded
1 cup shredded cheddar cheese
Thinly sliced green onions, optional
Corn or tortilla chips
Celery sticks

Steps:

In a small bowl, combine the cream cheese, hot pepper sauce and salad dressing. Stir in chicken. , Spread into an ungreased 11x7-in. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-22 minutes or until heated through. If desired, sprinkle with green onions. Serve with chips and celery sticks.

Nutrition Facts : Calories 69 calories, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 156mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

Tips:

For the best flavor, use bone-in, skin-on chicken thighs. The bones and skin add flavor to the dish.
If you don't have chipotle peppers in adobo, you can substitute 1 teaspoon of chili powder and 1/2 teaspoon of smoked paprika.
Be careful not to overcook the chicken. It should be cooked through but still tender and juicy.
Serve chicken tinga with warm tortillas, rice, or beans. You can also use it as a filling for tacos, burritos, or enchiladas.

Conclusion:

Chicken tinga is a delicious and versatile dish that can be enjoyed in many different ways. It's perfect for a weeknight dinner or a potluck party. The combination of juicy chicken, smoky chipotle peppers, and flavorful spices is sure to please everyone at the table. So next time you're looking for a new and exciting chicken recipe, give chicken tinga a try.

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