Description
Tinga is traditionally flavored with chorizo, but this quick and easy version still packs in the flavor without having to seek out special ingredients.
Notes
- try halfing the liquid (it takes way too long to simmer down
- be generous with the salt whe seasoning the chicken
- if you double it, use the sauté pan
- use thighs
Ingredients
- 2 bone-in, skin-on chicken breast halves (about 1 1/4 pounds; 550g)
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30ml) lard or vegetable oil
- 6 ounces tomatillos, peeled (170g; about 2 medium)
- 6 ounces ripe plum tomatoes (170g; about 2 medium)
- 4 medium garlic cloves
- 1 small white onion, finely chopped
- 2 teaspoons dried oregano (preferably Mexican)
- 2 bay leaves
- 2 tablespoons (30ml) cider vinegar
- 2 cups (475ml) homemade or store-bought low-sodium chicken stock (or water)
- 2 to 3 canned chipotle chilies in adobo sauce, plus 1 tablespoon (15ml) sauce from can
- 2 teaspoons (10ml) Asian fish sauce
Method
-
Season chicken generously with salt and pepper. Heat oil in a medium saucepan over high heat until shimmering. Add chicken skin-side-down and cook, without moving, until well-browned, 6 to 8 minutes. (Lower heat if pot is smoking excessively or chicken starts to burn). Flip chicken and cook on second side for 2 minutes. Transfer to a large plate and immediately add tomatillos, tomatoes, and garlic to pot. Cook, flipping occasionally, until blistered and browned in spots, about 5 minutes.
-
Add onion and cook, stirring, until softened, about 2 minutes. Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds. Add vinegar and stock. Return chicken to pot, bring to a boil over high heat, then reduce to a bare simmer. Cover pot and cook, turning chicken occasionally, until chicken registers 145°F (63°C) when an instant-read thermometer is inserted into the center of thickest part, 20 to 30 minutes. Transfer chicken to a bowl and set aside. Continue cooking sauce at a hard simmer, stirring, until reduced to about half its original volume, about 5 minutes longer.
-
Add chipotle chiles and adobo, remove and discard bay leaves, and blend sauce using an immersion blender or by transferring to a countertop blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cool enough to handle, discard skin and bones and finely shred meat. Return it to the sauce. Add fish sauce and stir to combine.
-
Bring to a simmer and cook, stirring, until sauce thickens and coats chicken. It should be very moist but not soupy. Season to taste with salt and pepper (if necessary).