TINGA DE POLLO (CHICKEN IN CHIPOTLE-TOMATO SAUCE) AUGUST 11, 2012
Steps:
- 1. In a large saucepan, place the chicken breasts and add enough water to cover. Add the bay leaf, unpeeled garlic clove and small chunk of onion and bring to a boil. Cover and remove from heat. Set the pan aside until the chicken has cooked all the way through, about 20 minutes. Remove the chicken to a bowl, and set aside until cool enough to handle, then shred the meat with your fingers or a fork. 2. In a skillet heated over medium-high heat, add the oil. When the oil is hot, add the chopped onion and cook until translucent, stirring often, 3 to 5 minutes. Stir in the minced garlic and cook until aromatic, 15 to 30 seconds. Add the tomato, cooking until pieces break down and become a thick, chunky paste, about 5 minutes. 3. Stir in the shredded chicken, then add the chipotle, oregano and chicken broth, and season with three-fourths teaspoon salt, or to taste. Bring to a boil, then reduce the heat, cover and simmer about 10 minutes to thicken slightly and marry the flavors. Taste, and add more salt if desired. This makes about 2 cups of tinga de pollo. 4. To serve the tostadas, slather a thin layer of crema on each tortilla. (For more amped-up chipotle flavor, mix a little of the adobo sauce in the crema.) Add a few spoonfuls of tinga, the slices of white onion and two slivers of avocado. Top with crumbled cotija cheese. Each of 12 tostadas: 181 calories; 9 grams protein; 15 grams carbohydrates; 3 grams fiber; 10 grams fat; 3 grams saturated fat; 27 mg cholesterol; 2 grams sugar; 272 mg sodium.
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Jahid
[email protected]This was a great recipe, but I found that it was a little too salty for my taste. I would recommend using less salt next time.
Kendra Brice
[email protected]This recipe is a bit spicy, so if you don't like spicy food, you may want to reduce the amount of chipotle peppers.
S.A.K James
[email protected]I added some shredded cheese to the sauce and it was delicious!
Gina Miller
[email protected]This recipe is a great way to use up leftover chicken. It's also a great freezer meal.
Jah'swill Centurion
[email protected]I made this recipe for a party and it was a hit! Everyone loved it.
Christopher Jacobs
[email protected]This was a great recipe! The chicken was moist and flavorful, and the sauce was delicious. I will definitely be making this again.
Hasham Mughal
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually serve it over rice or tacos, but it's also great on nachos or burritos.
william inman
[email protected]This was my first time making tinga de pollo, and it turned out great! The recipe was easy to follow, and the chicken was cooked perfectly. The sauce was a little spicy for my taste, but I just added a little sour cream to tone it down.
jason o
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The chicken is always cooked perfectly, and the sauce is so flavorful. I love that I can make it in advance, so it's perfect for busy weeknights.
Jeyline Jessy
[email protected]This tinga de pollo recipe is a keeper! The chicken was so tender and flavorful, and the chipotle tomato sauce was the perfect balance of spicy and tangy. I served it over rice and beans, and it was a hit with my family.