TINGA DE POLLO GAVACHO
This is another great recipe I learned while working with some great Mexican cooks. I was told that this dish is pretty authentic, but tends to have more onions and tomatillos than chicken. This recipe make look intimidating, but it;s not. If you don't have dried chilies in your pantry, I recommend you get some. They're great for boosting a home made salsa and for making you own chili powder. If you are unfamiliar with tomatillos, read on. They are kinda like a tomato, but they are greenish and have a paper like outer skin. The flesh is kinda like an apple in texture and sweet/tart in taste. When shopping for them, look for loose outer skin and the flesh should be sticky to the touch. I like to serve this simple, with some jack cheese and small flour tortillas. Throw in a little sour cream for some extra richness, and your well on your way to a nice food coma. This recipe is mild on the heat level, enough that my four year old loved it. You can add more peppers to kick it up if needed. But no matter how you sling it, it's all bueno.
Provided by ROV Chef
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large sauce pan combine the chicken, dried peppers, the can of tomatoes, the chicken broth, and one of the chipotle peppers with 1 tablespoon of the adobo sauce. Bring this to a boil, then simmer over med-high heat until the chicken is done.
- Remove the outer paper skin from the tomatillos and the stem. Core them and dice them. Leave them in big pieces.
- Puree the rest of the chipotles with their sauce.
- French cut the onions, and cook in a large skillet with the butter and the salt. Cook over a medium heat until tender and starting to brown.
- Add the diced tomatillos and and 3 table spoons of the chipotle puree to the onions and cook over medium low heat until the everything is real soft and caramelized. Add more if you like it hot.
- When the chicken is done, remove from cooking broth, reserving for later and shred the meat with a couple of forks.
- Add the chicken to the onion mixture and mix well. Add about a half a cup of the cooking broth to the mixture. Add more if it's still too dry.
- Serve hot and enjoy.
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Mahfooz ullah Jan
[email protected]This dish was a bit too expensive to make. The ingredients were all very pricey.
Jiwan maya Pariyar
[email protected]I'm a beginner cook and this recipe was easy to follow. I was able to make this dish without any problems.
Beauty Brand
[email protected]I made this dish for my friends and they all raved about it. They said it was the best tinga de pollo gavacho they had ever had.
Andraya Bobo
[email protected]This dish was a bit too time-consuming for me. I had to simmer the chicken for a long time and then shred it. It was worth it in the end, but it took a lot of effort.
Raphael Michael
[email protected]I'm not a big fan of chicken, but I loved this dish. The chicken was tender and flavorful, and the sauce was creamy and cheesy. I would definitely make this again.
Sarah Brookbank
[email protected]This recipe was a lifesaver! I was short on time and needed something quick and easy to make. This dish came together in no time and it was delicious.
Shawon Biswas
[email protected]I thought this dish was just okay. The chicken was a bit dry and the sauce was a bit bland. I wouldn't make it again.
Al-amin Aslam
[email protected]This tinga de pollo gavacho was a bit too spicy for my taste, but my husband loved it. He said it was the perfect amount of heat.
Sahriar Safayat
[email protected]I followed the recipe exactly and the dish turned out perfectly. The chicken was cooked perfectly and the sauce was delicious. I would definitely recommend this recipe.
Dustin Anderson
[email protected]This dish was easy to make and turned out great. The chicken was tender and the flavors were amazing. I will definitely be making this again.
Jacklyn Green
[email protected]I made this recipe for a potluck and it was a big success. Everyone loved it! The chicken was juicy and the sauce was rich and flavorful.
IM _wx0
[email protected]This tinga de pollo gavacho was a hit with my family! The chicken was tender and flavorful, and the sauce was creamy and cheesy. We loved it served over rice and beans.