Tinga de Pollo
March 22, 2011 § 4 Comments
E: This is what you have all been waiting for, the post that has been referenced by both the tortillas and the Mexican pasta. Yet again we are indebted to one of our favourite blogs, Crepes of Wrath, for this delicious recipe. This is some of the best homemade Mexican food I have ever had, it wasn’t terrifically difficult, and it fed the two of us for several days.
There isn’t a story around why we made this, we just came across it one day and it looked great. The pico de gallo is excellent, and if you have any left over you could add an avocado, mash it up, and make guacamole out of it.
To get started, you’ll need these things (we halved the recipe to a more reasonable amount, but if you have many people to feed consider doubling it):
1 lb boneless chicken breast
1.5 tbsp olive oil
1 yellow onion, sliced thinly
3 cloves garlic, minced
3 chipotle chiles
1 14.5 oz. can diced tomatoes
1/4 cup chicken broth (we just used water)
1/4 tsp ground nutmeg
3/4 tsp teaspoons ground cumin
salt and pepper to taste
(Sydney, at Crepes of Wrath, suggests queso blanco as an optional addition)
1 medium red onion, diced (or 1/2 large onion)
1 tomato, diced
3 tablespoons fresh cilantro, minced
1/2 tsp salt
1/4 tsp pepper
Ok, so when we made this, I started with the pico de gallo while Joanna started working on the chicken. However, if you are doing this yourself, make the pico de gallo first, so that it has some time to sit for the flavours to mingle.
Now. Cut. Things. Up. I diced things up fairly small in general, but I didn’t really worry about getting things perfectly small. Place all the diced/minced ingredients in a medium sized bowl. Squeeze the lime quarter over everything, toss in the salt and crack the pepper, and toss everything together.
So that is a decent amount of the stuff done already. To get started on other things, fill a pot with water and set it boiling. When it starts to boil, turn it down and add the chicken. Simmer it for 15 to 20 minutes until it is cooked through.
While that is cooking, make your sauce. Prepare the chilies by cutting them open and de-seeding them, especially if you want the sauce less hot. Chop up the garlic.
Add the canned tomatoes, chilies (and some of the sauce if you like), chicken broth (or water), nutmeg, and cumin to a blender or food processor, and blend that until smooth.
Slice up your yellow onion, and throw it in a pan with olive oil on medium high heat. When the onion has softened, pour in the blended sauce and heat.
The chicken should be done by now, so take it out of the water and shred it with two forks.
Put the chicken in with the sauce once it has been heating for about 5 minutes. Cook the chicken and sauce together for about eight more minutes.
Serve with pico de gallo on tortillas or rice. Squeeze some lime over it, and crack some pepper if you’d like. I really suggest making these flour tortillas to serve everything with.