Sunday, July 25, 2010

Tinga Poblana with Chicken

This recipe does require a little more work than some of my dishes but it is absolutely worth it. I didnt have Mexican Oregeno so I just subbed regular oregeno. I also used regular boneless skinless chicken breasts which the original recipe said DO NOT DO, but mine turned out fine.

Tinga Poblana with Chicken


1lb chicken breasts or chicken thighs
1 white onion- 1/2 cut into large cubes and 1//2 finely diced
4 cloves of garlic- 2 smashed and 2 minced
1T olive oil
1/2lb chorizo, casings removed and crumbled
1 can chopped tomatoes, drained
1t dried Mexican oregeno
2 bay leaves
2 canned chipotles in adobo with 1T sauce, diced


Place chicken, onion chunks, and smashed garlic in a saucepan and add enough water to cover. Add 1 teaspoon salt and bring to a boil, skim off any foam that forms on the surface. Reduce heat to med-low and simmer uncovered until the chicken is cooekd through, 20-30 minutes. Using tongs transfer chicken to a plate. Reserve the broth. When the chicken is cool enough to handle, shred (If using thighs, remove skin, fat, and bones) In a large frying pan cook chorizo over medium heat for about 5 minutes. Remove excess rendered fat. Add the finely chopped onion and garlic. Saute until beginning to soften, but not brown, about 1 minute. Add 1 cup of the reserved chicken broth, deglazing the pan. Add the shredded chicken, tomatoes, oregeno, bay leaves, and chiles. Stir until blended. Simmer, uncovered, until the flavors blend, abotu 15 minutes. Add more broth if the mixture begins to stick. The mixture should absorb the liquid and not be runny. Remove and discard the bay leaves. Serve on warm tortillas with all the fixings, or on a hot bed of rice.

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