Tinga Chicken (Print)
Pulled chicken in a deep, smoky tomato chipotle blend with classic Mexican spices. Great over rice or tucked in tacos.
# Ingredients:
→ Main
01 -
0.25 teaspoon dried marjoram
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0.25 teaspoon dried thyme
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0.5 teaspoon dried Mexican oregano
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1 teaspoon ground black pepper
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1.5 teaspoons salt
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4 garlic cloves
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1 can (350 ml) chipotle peppers in adobo sauce
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1 white onion, thinly sliced
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60 ml olive oil
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4 medium ripe tomatoes
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675 g boneless skinless chicken breasts
# Steps:
01 -
Dole it out hot—pile it into soft tortillas or scoop it over some fluffy rice if you like.
02 -
Pull the chicken apart with two forks, toss it in with the sauce, and give everything a good mix. Let it hang out for another minute or two till it’s all warmed through.
03 -
Dump the tomato blend into that pan with the onions. Toss in the dried marjoram, Mexican oregano, and thyme. Crank down the heat and keep stirring every so often while it thickens—about 8 to 10 minutes. Taste and sprinkle in more salt or pepper if it needs.
04 -
Grab a blender or food processor and blitz the peeled tomatoes, garlic, salt, black pepper, and as many chipotle peppers in adobo as you want. Blend till it’s silky.
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In a big pan, warm up the olive oil over medium. Slide in those onions and let them cook down, stirring here and there, till super tender—5 or 6 minutes does it.
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While the chicken’s simmering, drop your tomatoes into a pot with plenty of water and gently cook them for about 8 minutes—they should soften but don’t let them get mushy. Peel off the skins if you want, then set aside.
07 -
Cover the chicken with water in a good-sized pot. Salt it well, get it boiling, then lower the heat and put a lid on. If any foam pops up, just scoop it off. Let it simmer for around 15 minutes, or until the inside hits 74°C.
# Notes:
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Change up the heat however you like: for a fiery dish, use the whole can of chipotles. Half is enough for a medium kick. Super mild? Try just one pepper and a little sauce.