Authentic Chicken Tinga ( The Best Tinga De Pollo)

• porciones: 6 servings
• tiempo activo: 15 minutes
• tiempo total: 1 hour

Ingredientes

1 ½ pounds chicken (, about 4 boneless, skinless chicken breasts or thighs)

2 garlic cloves

1 small onion (cut in quarters)

2 bay leaves

¼ teaspoon dried Mexican oregano

1 teaspoon salt

2 cups water or low sodium chicken stock (or more to cover the chicken)

5 tablespoons vegetable oil (, like sunflower, canola, or olive oil)

2 large onions (, thinly sliced (use either sweet onion, white onion, yellow onion or red onion)

2-3 cloves of garlic

4-5 Roma plum tomatoes (, or 1 can, 28 ounces of crushed tomatoes)

7 ounces can of Chipotle chiles in Adobo sauce (Use only 2-3 peppers for less spicy)

1 ½ teaspoon salt (or to taste)

¼ teaspoon Mexican oregano

¼ teaspoon dried thyme

¼ teaspoon dried marjoram

¼ teaspoon black pepper

Instrucciones

Cook the chicken:

Bring a pot of salty water to a boil and add the chicken breast to cook. Add the onion cut in quarters, garlic cloves, bay leaves, oregano, and salt. If you use chicken stock, go easy on salt. Let the chicken simmer until it is cooked through. It could take between 12-15 minutes.

Make sure you skim the foam that forms on top of the water as it starts boiling. When the chicken is cooked, set aside.

Prepare the salsa:

While the chicken is cooking, place the tomatoes in a medium saucepan, cover with water, bring to a simmer over medium-high heat and cook for 8 to 10 minutes, or until the tomatoes are soft and mushy but not falling apart. Note: If you use canned tomatoes, skip this step.

In a blender, place the tomatoes (or the can of crushed tomatoes if you use one), salt, pepper, and 2-3 Chipotle chiles from the can for less spicy, or the entire can for really spicy.

After blending the ingredients, taste for salt and pepper and adjust if necessary.

Cook the tinga sauce:

Slice the onions and garlic cloves thinly. Heat the oil in a large pan(skillet) and add the onion and garlic. Cook until the onions are soft and translucent, about 5-6 minutes.

Pour the salsa over onions. Add oregano, marjoram, thyme, and pepper. (Be careful as the sauce will steam and bubble).

Simmer the sauce, occasionally stirring, until the sauce deepens in color, becomes darker and less soupy, about 7-8 minutes.

Shred chicken and add it to the sauce:

Take the chicken out of the broth, and with two forks, shred the meat.

Add it to the sauce and mix well to incorporate the chicken.

Let it simmer for only a minute and serve over rice or on warm tortillas.

Nutrición

• Calorías: 405 kcal
• Grasa Total: 29 g
• Grasa Saturada: 7 g
• Grasa No Saturada: 20 g
• Grasa Trans: 0.2 g
• Colesterol: 85 mg
• Sodio: 1076 mg
• Carbohidratos Totales: 13 g
• Fibra Dietética: 4 g
• Azúcares Totales: 5 g
• Proteína: 23 g