Chef John's Chicken Tinga recipe

All Recipes Best Recipe World Cuisine Recipes Latin American Mexican

Ingredients

3 pounds skinless, boneless chicken thighs
3 peeled whole garlic cloves
1 large yellow onion, halved
2 teaspoons kosher salt, plus more to taste
½ teaspoon dried oregano
4 cups chicken stock
1 cup water
2 tablespoons olive oil
1 large onion, diced
1 (7 ounce) can chipotle peppers in adobo sauce
1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)
2 tablespoons crumbled cotija cheese, or to taste
3 tablespoons chopped fresh cilantro, or more to taste

Nutrition Info

482.5 calories
carbohydrate: 13.6 g
cholesterol: 136.5 mg
fat: 29.5 g
fiber: 3.3 g
protein: 38.8 g
saturatedFat: 7.8 g
servingSize: -
sodium: 1915.2 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat, reduce to medium-low. Simmer 30 minutes, stirring occasionally. Remove from heat.

  2. Transfer onion halves to a bowl with a slotted spoon, transfer chicken thighs to a separate bowl.

  3. Pour broth through a strainer into a large bowl.

  4. Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat, turn heat to medium-low, reduce broth by about half, 15 to 20 minutes.

  5. Transfer reserved boiled onions to a blender. Add chipotle peppers and the adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid. Pulse on and off until mixture is partially blended. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.

  6. Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.

  7. Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish, garnish with crumbled cotija cheese and cilantro.

Recipe Yield

6 servings

Recipe Note

When I'm at a taqueria, it's hard to decide between the chicken with green sauce or with red sauce. Here's my version of the red sauce. It's great on a crispy tortilla and topped with the usual suspects.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Chef John's Chicken Tinga, simple recipe Chef John's Chicken Tinga, recipe Chef John's Chicken Tinga, recipe Chef John's Chicken Tinga, Chef John's Chicken Tinga recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe chef, , easy recipes , baking , tasty recipe best recipes