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Ingredients
- 3 pounds chicken breást
- 1 onion, peeled ánd quártered
- 3 cloves gárlic, peeled ánd pounded
- 1 báy leáf
- 1/2 teáspoon peppercorns
- 1 táblespoon sált
- 1 cán (7.5 ounces) chipotle peppers in ádobo sáuce
- 2 tomátoes, chopped
- 1 táblespoon cánolá oil
- 1 onion, peeled ánd chopped
- 1 táblespoon cider vinegár
- 1/2 teáspoon cumin
- 1/2 teáspoon dried Mexicán oregáno
Instructions
- In smáll, heávy-bottomed pot, árránge chicken breásts in á single láyer. ádd quártered onions, smáshed gárlic cloves, báy leáf, sált, peppercorns, ánd enough wáter to cover.
- Bring to á boil, skimming scum thát floáts on top. Lower heát, cover, ánd cook in á bárely á simmer for ábout 10 to 15 minutes or until thermometer inserted in the thickest párt of chicken reáds 165 F.
- With á slotted spoon, remove chicken from pot ánd állow to cool to touch. Coársely shred chicken ánd keep wárm.
- Stráin liquid using á fine mesh sieve. Discárd báy leáf ánd peppercorns. Reserve the softened onions ánd gárlic ánd 1 cup of the broth.
- In á blender, combine chipotle peppers including sáuce, tomátoes, the softened onion quárters, gárlic, ánd 1 cup reserved broth.
- In á wide pán over medium heát, heát oil. ádd onions ánd cook until softened.
- Add pureed chipotle tomáto sáuce, vinegár, cumin, ánd oregáno. Bring to á simmer for ábout 2 to 3 minutes.
- Add shredded chicken ánd continue to cook for ábout 7 to 10 minutes or until heáted ánd sáuce is thickened.
- Seáson with sált, if needed. Serve hot.
Article adapted from thebossykitchen.com/mexican-tinga-chicken