Celiac.com 03/19/2024 – Tinga de Pollo is a slow-cooked Mexican chicken dish that is highly versatile. Serve it on its own, with rice, beans, and tortillas, or use it in tacos, enchiladas, burritos, tostadas, and more. Any way you serve it, this gluten-free chicken Tinga will delivery big flavor and make for many happy eaters.
Ingredients
1½ pounds Roma tomatoes, about 5
1 medium yellow onion, sliced into half moons
4 dried chipotle peppers, stem and seeds removed
1 large clove garlic, finely chopped
2 bay leaves
2 tablespoons neutral cooking oil
1½ pounds boneless, skinless chicken thighs
1 splash distilled white vinegar
Salt, to taste
Directions:
Gather the ingredients. Set the oven to broil.
Place the sliced onions in a cast-iron skillet and put the whole Roma tomatoes on top.
Place under the broiler close to the flame.
Turn them occasionally, so that the tomatoes get lightly charred on all sides.
Remove from the oven and place the tomatoes and onions into a large bowl.
Add the chipotles, chopped garlic, and bay leaves. Toss to combine.
Put the skillet you used for the tomatoes on the stove over a high flame. Add the oil.
When hot but not smoking, add the chicken thighs. If necessary, cook the chicken in batches to avoid overcrowding the pan.
To brown well, keep the meat in a single layer and leave undisturbed for a couple of minutes before turning.
When the chicken is browned (but not cooked through), add it to a slow cooker.
Scrape all the pan juices into the pot as well. Add the tomato, onion, garlic, chipotles, and bay leaves on top.
Put the lid on the slow cooker and cook on the low setting for about 6 hours.
Stir the contents of the crockpot and remove the bay leaves. All the ingredients will be quite soft.
As you stir, the chicken will shred. You may have to exert a little effort breaking up the tomatoes.
Season the stew with a splash of vinegar and salt to taste. Serve immediately, with assorted condiments, such as cilantro, limes, radishes, etc., as desired.
Store and Freeze Chicken Tinga
This chicken Tinga can be stored in the refrigerator for up to a week, reheating as desired. It can also be frozen for up to three months.
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