Chicken Tinga

This is a versatile, tomato-forward meat sauce that freezes well. In the picture shown here, the meat is used on a tostada with some lettuce and sour cream mixed with lime juice and some water. It could also be used in tacos, burritos, scrambled with eggs, or even just put on a bun like a sloppy joe. While this makes more food than I usually cook for myself, it can be frozen for use later without losing its flavor.

Timings

Prep: 5 minutes
Cook: 25 minutes
Wait: 20 minutes
Total: 50 minutes

Equipment Notes

  • I use a 5qt Dutch oven to cook this mainly to help avoid splatters when using an immersion blender due to the pot’s high sides.
  • I use an immersion blender to smooth out the sauce, although a regular blender also works keeping in mind that you may need to blend things in a couple batches.

Ingredients

  • 8 boneless, skinless chicken thighs
  • 1t kosher salt
  • 1T neutral oil
  • 1/2 (about 1C) onion, rough chopped
  • 3 cloves garlic, sliced
  • 1 1/2T tomato paste
  • 1t ground cumin
  • 1/4 ground cinnamon
  • 14.5oz can fire roasted tomatoes
  • 1 (about 1C) tomato, roughly chopped
  • 3/4C chicken stock
  • 2 chipotle chilies In adobo sauce along with a little of the sauce
  • 1/2t dried oregano
  • 1/2t ground coriander
  • 4t apple cider vinegar

Steps

  1. Sprinkle the kosher salt all over the chicken. Place uncovered in the refrigerator for at least 15 minutes.
  2. Add oil to a dutch oven or pan with high sides and put on medium-high heat until the oil start to shimmer.
  3. Pat the chicken dry and add to the pot smooth side down. Cook for 5 minutes or until the bottom is lightly browned and releases easily. Flip the chicken and cook another 5 minutes. Cook the chicken in batches if necessary. Remove to a plate and set aside.
  4. Reduce the heat to medium and add the onions, garlic, and a pinch of salt. Cook 5 minutes stirring occasionally.
  5. Add the tomato paste, cumin, and cinnamon, and cook 2 minutes stirring and mixing constantly.
  6. Add the fire roasted tomatoes, fresh tomato, chipotles, oregano, coriander, and chicken stock. Mix and bring to a light simmer. Cook about 15 minutes or until the fresh tomatoes are tender stirring occasionally.
  7. At this point, the chicken should be cool enough to touch. Shread it with your hands while the tomato sauce cooks.
  8. Stir the vinegar into the tomato sauce and taste for seasoning, adding salt as desired.
  9. Use an immersion blender or a stand blender to break the sauce down to a consistency you like. I find the immersion blender to be more messy even in a large dutch oven, but if done carefully you can avoid excessive splattering. In my experience, the immersion blender also more easily allows for a “rustic” finish with some chunks of tomatoes left instead of a completely smooth sauce.
  10. Return the sauce to your pan if necessary, add the shredded chicken, and cook a few minutes to warm things up.

References