Chicken Tinga
[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"] This 'chicken tinga' is a slow cooking, yet simple, recipe that brings out the flavours and aromas of tomatoes🍅 and chipotle🌶 It is a crowd-pleaser that brings friends and family around the table.
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Ingredients
- 1 kg free-range chicken thighs
- 1 bouquet-garni made out of 5 peppercorns, 5 cloves and 3 bay leaves
- 5 brown onions sliced
- 7 garlic cloves sliced
- 2 kg tomatoes truss or roma, cut in four
- 2 tbsp chipotle chilli in adobo add more for extra heat
- 1 fresh iceberg lettuce chopped
- 200 ml sour cream stir rapidly until thinned and runny
- 12 nixtamal corn tortillas from La Tortilleria
- salt to taste
Instructions
- Seal the chicken in a hot pan for 3 minutes each side and place it on a baking tray.
- For the salsa, puree the tomatoes in a blender.
- In a pot with hot oil, sauté the onions and the garlic until translucent.
- Add the pureed tomatoes, chipotle chilli, and bouquet garni to the pot.
- Cook the sauce for 10 minutes over medium heat.
- Once the sauce is cooked add it to the baking tray with the chicken.
- Cover the baking tray with baking paper and foil.
- Place it in the oven at 180 degrees for 1 ½ hours until the chicken is soft.
- Shred the chicken when is still hot.
- To make a Tinga de Pollo tacos, reheat the corn tortillas on a very hot frying pan for 8 to 10 seconds either side. Wrap the tortillas in aluminium foil, a thick tea towel or a ‘tortillerio’ for a few minutes; this step helps soften them further.
- Place some of the Tinga on each tortilla, top with the shredded lettuce and garnish with the thinned cream.
- Enjoy!