Chicken Tinga Recipe | Culinary Hill

Name: Chicken Tinga Recipe | Culinary Hill
Ingredients: 1 4 to 5 pound whole chicken (cut into pieces (see notes)); 1 medium onion (peeled and halved); 2 cloves garlic (crushed); 1 tablespoon Salt; Cold water; 3 roma tomatoes; 1 cup chicken broth (reserved from boiling chicken or store-bought); 4 chipotle chiles in adobo sauce (or more to taste); 1/4 medium onion; 1 clove garlic; 1 extra large chicken bouillon cube (or 2 regular cubes); 2 tablespoons olive oil ( or lard (but only if it's the GOOD lard from Mexico)); 3/4 medium onion (sliced (the remaining from making the sauce above)); Flour tortillas (warmed, for serving); Mexican rice (for serving); Shredded lettuce (for serving); Queso fresco (for serving)

"Make Chicken Tinga for dinner tonight, and you’ll thank yourself all week long for the leftovers. They’re smoky, spicy, and perfect for any weeknight!..."

INGREDIENTS

•

1 4 to 5 pound whole chicken (cut into pieces (see notes))

•

1 medium onion (peeled and halved)

•

2 cloves garlic (crushed)

•

1 tablespoon Salt

•

Cold water

•

3 roma tomatoes

•

1 cup chicken broth (reserved from boiling chicken or store-bought)

•

4 chipotle chiles in adobo sauce (or more to taste)

•

1/4 medium onion

•

1 clove garlic

•

1 extra large chicken bouillon cube (or 2 regular cubes)

•

2 tablespoons olive oil ( or lard (but only if it's the GOOD lard from Mexico))

•

3/4 medium onion (sliced (the remaining from making the sauce above))

•

Flour tortillas (warmed, for serving)

•

Mexican rice (for serving)

•

Shredded lettuce (for serving)

•

Queso fresco (for serving)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes