Tuesday, September 12, 2017

Chicken Tinga – Torn Between Two Lovers

Whenever I’m ordering something with chicken at a taqueria, I’m always presented with the same three choices. The grilled chicken, the green chicken, which is cooked in a tomatillo sauce, and the red chicken, also know as chicken tinga.

I usually forgo the grilled option, since whatever I’m ordering almost always benefits from sauce; which leaves me with the nearly impossible decision of choosing between the red and the green. I love both, so I’m always torn. By the way, in Mexican culinary lingo, tinga means, “torn.”

Anyway, now that the title makes sense, I can finish this post up by reiterating how great this came out. There are faster methods to make this, but taking the extra time to reduce the cooking liquid, as well as possibly the sauce, really pays off in the end.

The real challenge here is deciding how to use it. You can’t go wrong with tacos, but my favorite delivery system is tostados. Fry up a corn or flour tortilla nice and crisp; top with tinga, and garnish with the usual suspects. It doesn’t get any better than that…unless the tortilla is shaped into a bowl, which I’ll show you how to do quickly, and mess-free, in the next video. Until then, I really hope you give this a try soon. Enjoy!


Ingredients for 6 large portions:
3 pounds boneless skinless chicken thighs
3 cloves peeled whole garlic cloves
1 large yellow onion, halved
1/2 teaspoon dried oregano
2 teaspoons kosher salt, plus more to taste
4 cups chicken broth
1 cup water
1 can (7-oz) chipotle peppers in adobo sauce
1 can (28-oz) peeled plum tomatoes (I recommend using San Marzano) or 3 1/2 cups of any fresh or canned tomato product
2 tablespoons olive oil or reserved chicken fat
1 large onion, diced
Cotija cheese and cilantro to garnish

7 comments:

DrWest said...

Dear Chef John,

some of us are not Breast Lunatics (as far as chicken is concerned) because we want to be, but because we have to be. Supermarkets here in Germany do not offer boneless, skinless chicken thighs (which, since I started watching your videos, is a pity).

Otherwise, this recipe looks great again (unfortunately, our supermarkets don't feature Chipotle Chilies nor San Marzano tomatoes, either...).

Keep up the good work! :)

Alex Weber said...

Simultaneously drooling all over my keyboard and laughing to tears. "What the wildlings might call a taco salad"? Cause they're north of the wall, right? You're the best, Chef John

Sally said...

Chef, I just went to Allrecipes to print this recipe and it isn't up yet. Do you know about how long it takes for them to publish your recipes?

Nahtoderfahrungen mit Suicidal Intentions said...

Hey Chef John,
canned Chipotle Chiles are hard to come by where I live, so any idea what I should use to substitute them (or even replicate that sauce?)

shesh said...

Written directions?

jan otaegui said...

What do you do with the garlic cloves add to the sauce or discard.

SY said...

I made this substituting tofu for chicken, shallots for garlic, potato for onion, parsley for oregano, ketchup for tomatoes, and pickles for chipotle. It wasn't very good, it didn't taste the slightest bit Mexican, this is an awful recipe.