Growing Chefs! Ontario Chicken Tinga

Chicken Tinga

A classic tostada topping or taco filling, tinga is comforting, easy to make and uses accessible ingredients.
Serves 2 to 4
1 1/2 pounds bone-in chicken thighs3 gloves of garlic, smashed and peeled1 tablespoon olive oil1 cup medium diced white onion1 large tomatillo, husked removed, rinsed and roughly chopped1/2 teaspoon Mexican oregano1/2 teaspoon ground cumin1 14.5 oz can diced or crushed tomatoes1 tablespoon roughly chopped chipotles1 tablespoon adobe sauce1 bay leaf Salt to taste
2 large potsCutting boardKnifeMeasuring cupsMeasuring spoonsTongsWooden spoonCan opener

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Dice the onion and tomatillo and chop the chipotle

Measure out the oil, oregano, cumin, and adobo.

Get Cooking!

Bring a pot of water to a boil. Salt well. Add garlic cloves, and chicken. Reduce heat to a simmer and poach chicken until cooked through – 15 – 20 minutes. When cooked, remove from heat and set aside chicken to rest.

In a large pot add oil and heat over medium. Add onions and garlic and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until it has begun to break down. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.

Carefully transfer sauce to a blender and puree until smooth. Pour sauce back into the pot, and add bay leaf, and bring to a boil over medium heat. Reduce to a simmer, and cook until the sauce thickens. Discard the bay leaf.

Pull chicken meat into strips, removing any pieces of fat, and bones. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.