Chicken Tinga

Shredded chicken in chipotle and tomato sauce. Versatile: great on tostadas, tacos, tortas, salads, or just with rice.

Ingredients

• 1 kilogram chicken breasts
• 4 pieces tomatoes
• 1 piece white onion
• 1 pieces chipotle peppers in adobo sauce
• 4 cloves garlic
• 1 cup chicken broth
• 1 to taste oregano and salt
• 1 tablespoons oil

Directions

1. Cook the chicken in water with garlic and salt for 20 minutes; reserve 240ml of the cooking broth.
2. Cool to room temperature and shred the chicken into uniform strands.
3. Blend tomatoes, onion, chipotle to taste, and the reserved broth until a smooth consistency is obtained.
4. Heat oil in a Dutch oven or deep skillet and sauté the sauce over medium heat for 5 minutes to set the flavors.
5. Incorporate the shredded chicken and mix until homogenized with the sauce.
6. Reduce over medium-low heat for 10 minutes, adjusting seasoning at the end.
7. Portion into airtight containers once the stew has lost excessive residual heat.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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