Authentic Mexican Chicken tinga

Pollo en chipotle

Ingredients:

3-4 medium-size chicken breast
4-5 tablespoons of oil (I utilized olive oil).
1-2 large onions sliced.
4-5 medium Roma( plum) tomatoes.
1 can of Chipotle chiles in Adobo.
2-3 cloves of garlic.
1 1/2 teaspoon salt, or to taste.
1/4 teaspoon Mexican oregano.
1/4 teaspoon dried thyme.
1/4 teaspoon dried marjoram.
1/4 teaspoon black pepper.

Bring a pot of salty water to a boil and include the chicken breast to prepare. Let the chicken simmer up until it is cooked through.
Make sure you skim the foam that forms on top of the water as it starts boiling.
While the chicken is cooking, put the tomatoes in a medium saucepan, cover with water, give 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.
Slice the onions very finely. Heat the oil in a big pan( skillet) and include the onion. Cook the onion until soft and clear for about 5-6 minutes.
In a mixer, toss the tomatoes, garlic, salt, pepper and 2-3 chipotle chiles from the can. Beware with the chiles. The initial Mexican dish calls for the entire can of Chipotle, however, I found it to be too powerful and spicy for us, so I included fewer chiles in the mixer.
After mixing the ingredients, taste the salsa for salt and pepper and adjust the quantity of salt and pepper.
Pour the salsa over onions. Add oregano, marjoram, thyme, and pepper. ( Beware as the sauce will steam and bubble).
Simmer the sauce, stirring sometimes, until the sauce deepens in color, ends up being darker and less slushy, about 7-8 minutes.
Take the chicken out of the broth and with two forks, shred the meat.
Add it to the sauce and blend well to include the chicken.
Let it simmer for only a minute and serve over rice or on warm tortillas.
Bon Cravings!
NOTES.
DO NOT dispose of the chicken stock. You can make a lovely rice for this meal, utilizing the stock to boil the rice. Or, you can make a soup or just freeze it and use it later on for some other meals.

I wish to make this chicken tinga in a sluggish cooker, can I do that?

Absolutely! I would begin preparing the onions initially, in a pan, blend the ingredients for the salsa together, then location everything in a slow cooker/crockpot and add the raw chicken.

Set the sluggish cooker on high for 4 hours, or on low for 6 hours and you are great to go. It is truly simple and likewise will not eliminate from the authenticity of the meal, as the active ingredients have time to get friendly with each other in the crockpot.

Can I make this chicken tinga in an Immediate pot?

Yes.

From frozen salsa and chicken- If you begin with frozen chicken blended with salsa, put the sliced up onions and oil in the Instantaneous Pot and press the Saute button. Cook the onions up until soft and clear, then include the frozen salsa with chicken in the pot.

Cook for 12 minutes on high pressure, then enable a 10 minutes natural release. Bear in mind that with frozen active ingredients, the pot will need a little bit more time to construct pressure.

 

AUTHENTIC MEXICAN HEN TINGA- BEST TINGA DE POLLO
This recipe is as authentic as it can be as well as if you learn just how to make it, you will certainly never require another hen tinga recipe. Tinga is a Mexican dish made with shredded chicken, beef or pork in a spicy, smoky sauce made with tomatoes, chiles Chipotle in adobo and also great deals of onions.

WHAT IS A CHILE CHIPOTLE?
Chipotles are jalapeno chiles that are picked when completely ripe and red. They are left to completely dry on floor coverings in the sun, then smoked. Afterward, the chiles are rehydrated and pickled in an abundant adobo sauce made with vinegar as well as flavors. There are lots of great brand names out there and also every one of them tastes different, so make certain you taste a few of them before you select your favorite. The recipe below uses chile Chipotle in Adobo, and you can buy it in any food store that brings Mexican items. It is of the most prominent components in Mexican food. Since I cook a lot of Mexican food, I constantly have a canister of Chipotle in Adobo in my kitchen. For the ones who do not reside in the United States, seek dried out chipotle. It is an effective spice, so a little goes a long way. This being said, you will require the following: poultry bust, onion, tomatoes, Chipotle chiles, garlic, oil, salt, pepper and also a couple of seasonings. Pretty easy, best?

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