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Chef John's Chicken Tinga

4

0 min

Chef John's Chicken Tinga

Chef John's Chicken Tinga Photo 1

Time

0 min

Serving

6 persons

Calories

483

Rating

4.00★ (61)

Cuisine

Mexican
Author: Victoria Buriak
My version of chicken tinga is full of Mexican flavors and similar to the one with the red sauce that I order at my favorite taqueria. Can be used on tostadas or in burritos, quesadillas, flautas, or tacos.

Ingredients

  • skinless, boneless chicken thighs: 3 pound
  • chicken stock: 4 cups
  • water: 1 cup
  • yellow onion: 1 piece (halved)
  • whole garlic cloves: 3 piece (peeled)
  • kosher salt, plus more: 2 tsp (to taste)
  • oregano: 0.5 tsp (dried)
  • olive oil: 2 Tbsp
  • onion: 1 piece (diced)
  • chipotle peppers in adobo sauce: 1 can (7 ounce can)
  • plum tomatoes (preferably San Marzano): 1 can (28 ounce can, peeled)
  • fresh cilantro: 3 Tbsp (to taste, chopped)
  • crumbled cotija cheese: 2 Tbsp (to taste)

Metric Conversion

Stages of cooking

Chef John's Chicken Tinga Photo 21
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Chef John's Chicken Tinga Photo 8 7
  1. 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.
    Chef John's Chicken Tinga Photo 2
  2. Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
    Chef John's Chicken Tinga Photo 3
  3. Pour broth through a strainer into a large bowl.
    Chef John's Chicken Tinga Photo 4
  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.
    Chef John's Chicken Tinga Photo 5
  5. 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.
    Chef John's Chicken Tinga Photo 6
  6. Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
    Chef John's Chicken Tinga Photo 7
  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 cilantro and crumbled cotija cheese. Chef John
    Chef John's Chicken Tinga Photo 8

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