Tinga De Pollo Chicken In Chipotle Tomato Sauce August 11 2012 Recipes

AUTHENTIC MEXICAN TINGA DE POLLO (CHICKEN CHIPOTLE IN TOMATO SAUCE)

Steps:

• Bring a pot of salty water to a boil and add the chicken breast to cook. Let the chicken simmer 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, place the tomatoes in a medium saucepan, cover with water, bring to 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 thinly. Heat the oil in a large pan(skillet) and add the onion. Cook the onion until soft and translucent for about 5-6 minutes.
• In a blender, throw the tomatoes, garlic, salt, pepper, and 2-3 chipotle chiles from the can. Be careful with the chiles. The original Mexican recipe calls for the entire can of Chipotle, but I found it to be too powerful and spicy for us, so I added fewer chiles in the blender.
• After blending the ingredients, taste the salsa for salt and pepper and adjust the amount of salt and pepper.
• Pour the salsa over onions. Add oregano, marjoram, thyme, and pepper. (Be careful as the sauce will steam and bubble).
• Simmer the sauce, occasionally stirring, until the sauce deepens in color, becomes darker and less soupy, about 7-8 minutes.
• Take the chicken out of the broth, and with two forks, shred the meat.
• Add it to the sauce and mix well to incorporate the chicken.
• Let it simmer for only a minute and serve over rice or on warm tortillas.
• Bon Appetite!

TINGA DE POLLO (CHICKEN IN CHIPOTLE-TOMATO SAUCE) AUGUST 11, 2012

Steps:

• 1. In a large saucepan, place the chicken breasts and add enough water to cover. Add the bay leaf, unpeeled garlic clove and small chunk of onion and bring to a boil. Cover and remove from heat. Set the pan aside until the chicken has cooked all the way through, about 20 minutes. Remove the chicken to a bowl, and set aside until cool enough to handle, then shred the meat with your fingers or a fork. 2. In a skillet heated over medium-high heat, add the oil. When the oil is hot, add the chopped onion and cook until translucent, stirring often, 3 to 5 minutes. Stir in the minced garlic and cook until aromatic, 15 to 30 seconds. Add the tomato, cooking until pieces break down and become a thick, chunky paste, about 5 minutes. 3. Stir in the shredded chicken, then add the chipotle, oregano and chicken broth, and season with three-fourths teaspoon salt, or to taste. Bring to a boil, then reduce the heat, cover and simmer about 10 minutes to thicken slightly and marry the flavors. Taste, and add more salt if desired. This makes about 2 cups of tinga de pollo. 4. To serve the tostadas, slather a thin layer of crema on each tortilla. (For more amped-up chipotle flavor, mix a little of the adobo sauce in the crema.) Add a few spoonfuls of tinga, the slices of white onion and two slivers of avocado. Top with crumbled cotija cheese. Each of 12 tostadas: 181 calories; 9 grams protein; 15 grams carbohydrates; 3 grams fiber; 10 grams fat; 3 grams saturated fat; 27 mg cholesterol; 2 grams sugar; 272 mg sodium.

TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)

Steps:

• Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
• Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
• While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
• Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.