Wednesday, January 16, 2013

Chicken Tinga

This recipe had all the components of a dish that we would love.  It had the perfect amount of spicy heat and beautifully moist shredded chicken in it.  There is something special about the smoky heat from chipotle chile peppers in adobo sauce that add a unique spice to whatever dish it is being added to.  Gerry and I both loved the heat level of this dish.  We served it with a side of rice veracruz and I will post that recipe tomorrow since it was aslo fabulous.

Chicken Tinga
Makes 4 servings

For the chicken:
1 (14.5 ounce) can no-salt added whole tomatoes in juice, chopped
1 cup low-sodium chicken broth
1 chipotle chile in adobo sauce, chopped
1 dried ancho chile, seeded
4 boneless, skinless chicken breasts (1 1/2 pounds total)

For the sauce:
2 cups sliced onion
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt, divided
1/4 teaspoon sugar
4 cups husked and chopped tomatillos (about 1 pound)
3 chipotle chiles in adobo sauce, minced

Lime wedges

For the chicken, combine tomatoes, broth, chopped chipotle and ancho in a saute pan over high heat.  Add chicken and bring to a boil; cover, reduce heat to medium-low, and simmer until chicken is cooked through, 12-15 minutes.  Remove chicken from pan, reserving tomato mixture.  When cool enough to handle, shred chicken with two forks.  Puree tomato mixture in a food processor or blender until smooth; set aside. 

For the sauce, saute onion in oil in a large nonstick skillet over medium-high heat.  Stir in 1/4 teaspoon salt and sugar; cook until onions bgin to caramelize, 7-9 minutes.  Add tomatillos and minced chipotles.  Reduce heat to medium; simmer sauce until tomatillos are soft, 12-15 minutes.

Stir in shredded chicken and 1/2 cup of pureed tomato mixture (reserve the rest for another use); heat thoroughly.  Season with 1/4 teaspoon salt.

Garnish servings with lime wedges.

Recipe from Cuisine at Home

My rating:

No comments:

Post a Comment