Chef John's Chicken Tinga
https://www.allrecipes.com/recipe/260469/chef-johns-chicken-tinga/
Chef John's Chicken Tinga
Ingredients
3 lbs boneless, skinless chicken thighs
3 peeled whole garlic cloves
1 large yellow onion, halved
2 tsp salt, plus more to taste
1/2 tsp dried oregano
4 cups chicken stock (or broth)
1 cup water
2 Tbsp olive oil
1 large white onion, diced
1 (7 oz) can chipotle peppers in adobo sauce
1 (28 oz) can peeled plum tomatoes (preferably San Marzano)
2 Tbsp crumbled cotija cheese, or to taste ( or white/yellow cheddar)
3 Tbsp chopped fresh cilantro, or more to taste
Directions
1. Place the chicken thighs, garlic gloves, halved onion, salt, oregano, chicken stock, and water
in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer for
30 minutes, stirring occasionally. Remove from the heat.
2. Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
3. Pour broth through a strainer into a large bowl.
4. Heat olive oil in the same pot over medium heat. Add diced white onions and cook until they begin to soften, around 4 minutes. Transfer the strainer liquid to the onions. Bring the mixture
to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15-20 minutes.
5. Transfer the 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 the tomatoes. Cover blender with the lid.
Pulse on and off until the mixture is partially blended. Blend on medium speed until smooth, 1-2 minutes. Transfer to pot with broth and onions.
6. Increase heat to medium-hig. Simmer for about 15 minutes, depending on how thick you want the sauce. Reduce heat to medium-low.
7. Tear chicken into bite-size pieces and add to the pot. Cook until 10-15 minutes.
Transfer to a serving dish; garnish with crumbled cheese and cilantro. You can even put it on a tortilla!
Chef John's Chicken Tinga
Ingredients
3 lbs boneless, skinless chicken thighs
3 peeled whole garlic cloves
1 large yellow onion, halved
2 tsp salt, plus more to taste
1/2 tsp dried oregano
4 cups chicken stock (or broth)
1 cup water
2 Tbsp olive oil
1 large white onion, diced
1 (7 oz) can chipotle peppers in adobo sauce
1 (28 oz) can peeled plum tomatoes (preferably San Marzano)
2 Tbsp crumbled cotija cheese, or to taste ( or white/yellow cheddar)
3 Tbsp chopped fresh cilantro, or more to taste
Directions
1. Place the chicken thighs, garlic gloves, halved onion, salt, oregano, chicken stock, and water
in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer for
30 minutes, stirring occasionally. Remove from the heat.
2. Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
3. Pour broth through a strainer into a large bowl.
4. Heat olive oil in the same pot over medium heat. Add diced white onions and cook until they begin to soften, around 4 minutes. Transfer the strainer liquid to the onions. Bring the mixture
to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15-20 minutes.
5. Transfer the 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 the tomatoes. Cover blender with the lid.
Pulse on and off until the mixture is partially blended. Blend on medium speed until smooth, 1-2 minutes. Transfer to pot with broth and onions.
6. Increase heat to medium-hig. Simmer for about 15 minutes, depending on how thick you want the sauce. Reduce heat to medium-low.
7. Tear chicken into bite-size pieces and add to the pot. Cook until 10-15 minutes.
Transfer to a serving dish; garnish with crumbled cheese and cilantro. You can even put it on a tortilla!
Comments
Post a Comment