Recipe

Chicken Tinga Recipe

	Crabhappychick / All my dishes 1 year, 8 months ago This is a nice base that can be used many ways. On tostada shells topped with shredded lettuce, feta, green salsa & sour cream. Or try using in burritos or naked burritos...a base of rice, chicken tinga, cheese, black beans, corn, sour cream and le... More Prep:30m Cook:60m Servings:8	Crabhappych
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Ingredients

3 pounds chicken breasts, boneless and skinless

2 cups chicken stock (reserved after poaching chicken)

2 tablespoons vegetable oil

2 small onions, thinly sliced

6 plum tomatoes

4 garlic cloves

2 tablespoons salt

2 tablespoons tomato paste

1 chicken bouillon cube

1 can chipotle chile canned in adobo (7 oz. can)

Directions

Place chicken in pot, cover with water, add salt. Bring to boil and reduce heat to simmer chicken until done. Remove chicken when done and cool slightly. Reserve 2 cups of stock.

Add oil to large frying pan and cook onion until translucent. While onion is cooking, puree tomatoes, garlic salt, tomato paste, boullion, chipotle peppers and reserved stock in food processor.

When the onions are ready, add tomato mixture to pan.

Process chicken roughly in food process (small batches) - don't clean processor after doing tomato mixture as chicken will pick up all that good sauce. Chicken should look shredded, not minced. Add to sauce in skillet.

Simmer chicken in sauce until liquid has just evaporated. It should be moist, but not soupy.

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