Chicken Tinga
Another amazing Mexican dish inspired by Enrique Oliviera is the Chicken Tinga. Most people think of Tacos, Quesadillas, Guacamole and Burritos when they think of Mexican food but the reality is that Chicken Tinga is one of the most popular dishes in the country, and, one of the easiest ones to make. For this dish it is essential you buy some dry Chipotle Chiles - we got ours here. Chipotle Chiles are not spicy so this is a dish for everyone.
If you are a vegan/vegetarian you can swap out the chicken with eggplant and zucchinis and make a stew.
Prep Time: 10 Min
Cooking Time: 45 Min
Ingredients for 4:
Boneless Chicken Breast - 450 gr
White Onions - 1 halved 1 sliced
Garlic Cloves - 6
Olive Oil - 3 Tbs
Chipotle Chiles - 4 dried
Tomatoes - 9 medium (get ripe tomatoes not hard ones)
Salt
How to:
In a pot, place the chicken, onion halves, whole garlic cloves and some salt. Add enough water to cover all the ingredients and cook at medium-high heat.
Cook like this for 40 minutes, turning the chicken from time to time.
Once the 40 min are done remove the chicken from the broth and let it cool. Once the chicken is cool enough pull/shred it with your hands and put it aside.
Don’t trow away the broth - instead place it in a bowl.
In the same pot you used before, add the olive oil, the onions and garlic from the broth and cook for 5 minutes.
Add the chicken, the chipotle chiles, the cut tomatoes and half of the chicken broth you save up.
Cook for another 15 minutes until the tomatoes have broken down, this should be a stew and should remain liquid.
Add some salt and serve warm with some rice or homemade tortillas - enjoy :)