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Chicken Tinga |
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Serves: 4
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(Tinga de Pollo)
Category: Chicken Moles and Stews
A tinga is a special kind of stew from Puebla that's most often made with pork, but is also made with other meats. This version is made with boneless chicken thighs. The cooked chicken is shredded and wrapped in soft warm tortillas for wonderful juicy tacos. Canned chipotle chiles in adobo sauce are readily available in the Mexican section of most supermarkets. If you can get it, good quality chorizo, made in bulk by some meat markets, is better than the packaged variety. Accompany the tinga with black beans.
2 pounds boneless chicken thighs meat, cut into 2-inch pieces
3/4 cup canned fat-free reduced-sodium chicken broth
1/2 pound fresh bulk chorizo sausages, or packaged, with casings removed
1/2 medium white onion, chopped
2 cloves garlic (medium), chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
3 medium tomatoes, peeled, seeded and chopped
2 canned chipotle chiles, en adobo, seeded and minced
2 tablespoons chopped fresh cilantro
Salt, to taste
1 large ripe avocado (Hass variety preferred), peeled and thinly sliced
1 cup finely shredded lettuce, romaine or iceberg
1. Put the chicken and the broth in a large pan and bring to a boil over medium heat. Reduce the heat to low, cover and simmer until the chicken is very tender, about 30 minutes.
2. Meanwhile, in a large skillet, cook the chorizo over medium heat, stirring to break up the lumps, until it starts to brown, 3 to 4 minutes. If chorizo is quite fatty, drain off all but 1 tablespoon of the fat. Add the onion, garlic, and oregano. Cook, stirring, until the onion is limp, about 3 minutes. Add the tomatoes, chipotles and cilantro. Cook, uncovered, to reduce the juices, 3 to 4 minutes.
3. Lift the cooked chicken pieces from the broth and shred coarsely. Add the chicken to the tomato mixture along with ¼ cup of the broth. Bring to a boil. Add salt, if needed. Serve hot, to stuff inside warm tortillas with avocado and lettuce.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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