Dinners

Chef John's Chicken Tinga

Name: Chef John's Chicken Tinga
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 pounds skinless, boneless chicken thighs; 4 cups chicken stock; 1 cup water; 1 large yellow onion, halved; 3 peeled whole garlic cloves; 2 teaspoons kosher salt, plus more to taste; ½ teaspoon dried oregano; 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); 3 tablespoons chopped fresh cilantro, or more to taste; 2 tablespoons crumbled cotija cheese, or to taste

Mexican

Tacos

6 servings

portioner

15 minutes

aktiv tid

1 hour 30 minutes

total tid

Begynd at lave mad

Ingredienser

3 pounds skinless, boneless chicken thighs

4 cups chicken stock

1 cup water

1 large yellow onion, halved

3 peeled whole garlic cloves

2 teaspoons kosher salt, plus more to taste

½ teaspoon dried oregano

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)

3 tablespoons chopped fresh cilantro, or more to taste

2 tablespoons crumbled cotija cheese, or to taste

Vejledning

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

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

Pour broth through a strainer into a large bowl.

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.

Transfer reserved boiled onions to a blender. Add chipotle peppers in 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, then blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.

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

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

Notater

You can substitute 3 1/2 cups of any fresh or canned tomato product for the 28-ounce can of San Marzano tomatoes.

Top with the usual suspects, like shredded cheese, chopped green onions, sour cream, etc.

Ernæring

Portionsstørrelse

Kalorier

483 kcal

Fedt i alt

30 g

Mættet fedt

8 g

Uumættet fedt

0 g

Transfedt

Kolesterol

137 mg

Natrium

1915 mg

Kulhydrater i alt

14 g

Kostfiber

3 g

Sukker i alt

6 g

Protein

39 g