Chicken Tinga is a recipe that originated in Puebla, Mexico. It's a chicken recipe, stewed in tomatoes and chilies with tons of spices and flavor.
3 lbs chicken ( I used 2 lbs of boneless skinless thighs and 1 lb of bone-in split breasts).
1 large yellow sweet onion halved
1 large white onion finely diced
2 tbsp. olive Oil
4 cups chicken stock
1 cup water
4 cloves peeled garlic
2 tsp. Kosher Salt
1/4 tsp. Mexican Oregano
1/4 tsp. ground thyme
1/4 tsp. cumin
1/4 tsp. ground marjoram
1 dried bayleaf
7 oz. can chipotle pepper in adobo sauce
- 28 ounces of fire roasted Roma tomatoes ( I char mine in cast iron skillet in the Pit Barrel® but you can also use canned fire roasted tomatoes.
Take half chicken and season it lightly with garlic salt, cumin, bay leaf, and smoked paprika. Brown in a dutch oven in a couple of tablespoons of corn oil ( just a few minutes on each side).
Add halved onion, garlic, spices, and cover with chicken stock plus 1 cup additional water. Bring to simmer then reduce to low for 30 minutes covered.
Season remainder of chicken and hang in the Pit Barrel®. Use your favorite wood. I used mesquite and pecan chips for this cook. Cook till 165 internal. Once cooked pull, cool, and shred. I used split grate and simultaneously cooked tomatoes in a cast-iron skillet till soft.
Remove boiled chicken along with onion halves and strain broth into a separate bowl.
Add olive oil to the dutch oven that chicken was cooked in and cook diced onions till translucent about 4 minutes. Add strained broth to onions and reduce for about 15 to 20 minutes or till it reduces in half.
In a blender add halved onions, garlic that was removed from the broth, and one can of chipotles, plus tomatoes. Blend till smooth for 1 to 2 minutes.
Add blended chipotle/tomato mixture to the reduced broth and cook for 15 to 20 minutes.
Add shredded chicken to sauce and cook on a low simmer for 15 more minutes.
- Serve as a filling for tacos sprinkled with queso fresco and cilantro or on a tostada with beans, guacamole, lettuce, and cheese.
I love a good flour tortilla dipped in the sauce then stuffed with the chicken and cheese and finished on a flat top as the best quesadilla you will ever eat.
"Feliz Cinco de Mayo! What a wonderful time to celebrate Mexican Culture and food with family and those we love.