Chicken Tinga is an easy to fix Mexican dish of shredded chicken in a tomato chipotle adobo sauce. It has loads of spicy, smoky flavor and works great served with tortillas for dinner or on a hoagie for lunch.
It’s time for the Secret Recipe Club again, where a group of food bloggers get assigned to a fellow blogger’s site, secretly of course, where we can choose any of their recipes to make. I’ve found some fantastic new food bloggers/friends this way and got to try delicious recipes that I might not have made otherwise.
This month I was so excited to be assigned to The Hobo Kitchen, where Ellie, a native Bahamian, is baking up some delicious recipes that reflect her heritage. Now you are probably wondering where a name like the Hobo Kitchen came from. Well, this catchy and appropriate name is a short version of where she is residing now, Hoboken, New Jersey. Don’t you just love her originality there!
Her blog is divided into different sections, kind of a cross section of her life, with reviews on restaurants, a section called Livin The Life which is a recap of what she has been doing (love the picture at Talde in NJ – and I have to agree those lamps are very cool), still another has stories and pics of her recent travels (I am kind of prejudiced towards the South Florida photos) and, of course, her DIY or food section.
While perusing all her recipes to decide what to make, I couldn’t help drooling over most of them. I decided to make her recipe for Chicken Tinga, which people kept telling me was delicious, but I hadn’t tried before. In fact, I didn’t even know what it was! It turns out that it is a recipe that originated in Puebla, Mexico, and is basically a dish of shredded chicken in a tomato and chipotle pepper adobo sauce. Yum! Don’t you just love spicy, smoky Mexican food!
However, I have to be honest and tell you that I wanted to make most of them and have made a list of her recipes that I am going to be back to try. I mean, doesn’t Butternut Squash Gnocchi with Sage Walnut Butter Sauce, Bahamian Rum Cake (which I would have made except I just got done making desserts like Chocolate Cherry Tart after participating in #Choctoberfest) and that delicious looking Crab Ravioli with Pumpkin Alfredo Sauce (perfect for the fall season), sound scrumptious?!
In making her recipe, we discovered that it was much too hot for us (and we like spicy food!) so I cut back on the chipotle peppers and adobo sauce in the recipe (the second time I made it) and it was perfect! We like to serve it on tortillas with a little salsa, lettuce, tomato and avocado. It really did have a fantastic flavor, and if you follow the recipe that I adapted below, it should be fine for anyone’s palate.
- 2-3 lbs boneless skinless chicken breast
- 5 Roma tomatoes, quartered
- 3-4 tomatillos, quartered
- 1 large sweet onion, chopped
- 1 Tablespoon garlic, chopped (about 3-4 cloves)
- 1 - 2 teaspoons dried oregano
- 1 teaspoon salt
- 2 Tablespoons adobo sauce from a can of chipotle peppers in adobo sauce
- 2 cups chicken broth + enough water to cover
- Garnish: salsa, shredded cheese, lettuce & tomato, guacamole, avocado, sour cream
- Accompaniments: tortillas, rice, refried or black beans, sandwich rolls
- Place all ingredients in a large pot. Add chicken broth and enough water to cover all ingredients. Do not cover!
- Bring to a boil. After 30 minutes, remove chicken and shred.
- Continue to cook remainder of ingredients for another 20-30 minutes. Now you want to puree the mixture by either using an immersion blender or placing the mixture in batches in a blender.
- Place mixture back in pot and cook for another hour. This will help thicken the sauce.
- When you have about 10 minutes left, return the shredded chicken to the pot and let it finish cooking.
- Garnish with your favorite toppings.
- Serve with tortillas, over rice or on a sandwich roll. I also found it delicious in quesadillas.
WARNING: You do not want to fill the blender too full of hot liquid as it could explode. Process in batches.