CHICKEN TINGA (SHREDDED CHICKEN) FOR TACOS OR TOSTADAS
Number Of Ingredients 1
Steps:
- Pat chicken thighs dry using paper towels, then season with salt and pepper. Add 1 tablespoon vegetable oil to a large Dutch oven, and set over medium-high burner. Pre-heat until the oil begins to shimmer. Brown half the chicken; 3 to 4 minutes per side. Remove browned chicken to a large plate. Repeat the browning process with rest of the chicken (no need to add more oil). Meanwhile, cut onion in half and slice thin. Peel 3 garlic cloves. Turn down burner to medium, pre-heat 1 more tablespoon vegetable oil until shimmering. Add onion slices and cook for 5 minutes until browned; stir often. Add garlic, cumin, and cinnamon and cook for 1 minute. Add can of diced tomatoes, chicken broth, chipotle and adobo sauce, and sugar and bring to boil, scraping up any browned bits. Return the partially-cooked chicken to pot, reduce burner to medium-low. Cover, and allow to simmer for 15 to 20 minutes until the internal temperature of the chicken reaches 195 degrees; flip chicken after 5 minutes. Remove chicken to cutting board Empty the cooking liquid into a blender and process until for 15 to 30 seconds until smooth, returning sauce to the pot. Once the chicken is cool enough to handle, use two forks to shred chicken into bite sized pieces. Return shredded chicken to pot with sauce. Cook over medium heat, stirring frequently, until sauce is thickened and clings to chicken, about 10 minutes. Meanwhile, warm your tortillas and prepare the avocado by cutting in half, discarding the pit, and dicing into 1/2-inch pieces. Mince scallions and cilantro as garnish. After 10 minutes add lime zest and juice to pot, and season to taste with salt and pepper. Prepare the tacos by spooning chicken into center of a warm tortilla, adding diced avocado, Cotija, scallions, cilantro, and squeezing lime wedges as desired.
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F2K ARME
arme-f98@yahoo.comI love the versatility of this recipe. I've used it to make tacos, burritos, and enchiladas.
Lasindu Upeka
lasindu_upeka@gmail.comThis is a great recipe for a quick and easy weeknight meal.
Princess Rilay
princess4@hotmail.frI've made this recipe several times and it's always a hit.
Ziidi Malik
z54@hotmail.comThis recipe is a great way to get your kids to eat their vegetables.
Cyniah Oneal
cyniah-o7@yahoo.comI love the smoky flavor of the chipotle peppers in this recipe.
Muktar Abdo
m-a@hotmail.co.ukThis recipe is a great way to use up leftover chicken.
Andrew Mancilla
ma86@yahoo.comI've tried many chicken tinga recipes, but this one is by far the best. It's so easy to make and the flavor is incredible.
Bawan Halabja
b_halabja@gmail.comI made this recipe for a party and it was a huge success. Everyone loved it.
Jaan Khan1234
khan1234-jaan14@gmail.comThis is one of my favorite chicken tinga recipes. The chipotle peppers give it a nice smoky flavor.
Katie Burkhart
katie.b34@yahoo.comI love this recipe! It's so versatile. I've used it to make tacos, tostadas, and burritos. It's always a hit.
kareem kareem10
k.k@hotmail.co.ukEasy and delicious! I made this for dinner last night and my family loved it. The chicken was cooked perfectly and the sauce was amazing.
Ravi Anu
ravi@gmail.comThis chicken tinga recipe is a keeper! The chicken was so tender and flavorful. I loved the smoky chipotle flavor. It was the perfect filling for my tacos.