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How to Make Chef John's Chicken Tinga - A Step-by-Step Guide

Chicken Tinga is a classic Mexican dish that is bursting with flavor and perfect for a cozy night in. This recipe, perfected by Chef John, is a delicious and easy way to bring a taste of Mexico into your own home. The tender, juicy chicken is simmered in a smoky, slightly spicy tomato sauce, creating a mouthwatering dish that is sure to impress your friends and family.

One of the best things about this recipe is its versatility. You can serve the Chicken Tinga as a filling for tacos, ...

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Ingredients

  • 3 pounds skinless, boneless chicken thighs
  • 4 cups chicken stock
  • 1 cup water
  • 1 large yellow onion, halved
  • 3 peeled whole garlic cloves
  • 2 teaspoons kosher salt, plus more to taste
  • ½ teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 (7 ounce) can chipotle peppers in adobo sauce
  • 1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)
  • 3 tablespoons chopped fresh cilantro, or more to taste
  • 2 tablespoons crumbled cotija cheese, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 30 mins
  • Servings: 6

  • 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.
  • Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
  • Pour broth through a strainer into a large bowl.
  • 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.
  • 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.
  • Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
  • 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.

    • Nutrition

    483 cal.

    • Total Fat: 30g
    • Saturated Fat: 8g
    • Cholesterol: 137mg
    • Sodium: 1915mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 39g
    • Vitamin C: 17mg
    • Calcium: 107mg
    • Iron: 4mg
    • Potassium: 592mg

    Categories

    Mexican recipes
    Chicken recipes
    Spicy recipes
    Easy recipes
    Quick recipes