Chicken Tinga

Chicken Tinga

  • Prep time: 15
  • Cook time: 60
  • Yield: 8
Print Recipe Pin Recipe
Ingredients
  • 1-1/2 pounds chicken breast or thighs
  • 2 tbsp vegetable oil
  • 2 large tomatillos, husks removed
  • 2 plum tomatoes
  • 4 cloves garlic
  • 1 small white onion, finely diced
  • 2 tbsp dried oregano
  • 2 whole bay leaves
  • 2 tbsp cider vinegar
  • 2 cups chicken stock
  • 3 canned chipotle chiles + 1 tbsp adobo sauce
  • 2 tsp fish sauce
Nutrition Facts
Serves 8

Description

Chicken Tinga is a traditional Mexican dish with roots in the culinary heritage of the country. The dish is known for its flavorful and smoky chipotle-infused tomato sauce, which coats shredded chicken. While the exact historical origins of Chicken Tinga may not be precisely documented, it is deeply tied to Mexican culinary traditions.

Key Elements of Chicken Tinga:

  1. Chipotle Peppers: Chipotle peppers, which are smoked and dried jalapeños, are a defining ingredient in Chicken Tinga. These peppers contribute a distinct smokiness and a moderate level of heat to the dish.

  2. Tomatoes: The base of the tinga sauce typically includes tomatoes, providing a rich and savory foundation. The tomatoes are often cooked down to form a flavorful sauce.

  3. Shredded Chicken: Chicken, usually shredded or pulled, is the primary protein in Chicken Tinga. This preparation allows the chicken to absorb the flavors of the sauce.

  4. Onions and Garlic: Onions and garlic are commonly used aromatics that add depth and savory notes to the dish.

  5. Herbs and Spices: Common seasonings include dried Mexican oregano and cumin, contributing to the distinctive flavor profile of Chicken Tinga.

Possible Historical Roots: While the exact origin story of Chicken Tinga remains unclear, it is likely rooted in the central and southern regions of Mexico. Some aspects that may have contributed to the development of Chicken Tinga include:

  1. Culinary Diversity of Mexico: Mexican cuisine is incredibly diverse, with regional variations influenced by indigenous ingredients and cooking techniques. The development of Chicken Tinga may have been influenced by local ingredients and culinary traditions in specific regions.

  2. Adaptation of Indigenous Ingredients: The use of chipotle peppers, a key component in Chicken Tinga, reflects the indigenous practice of smoking and drying chili peppers, a technique that has been a part of Mexican culinary history for centuries.

  3. Culinary Fusion: Many traditional Mexican dishes are the result of culinary fusion, combining indigenous ingredients and cooking methods with those introduced by Spanish colonizers. Chicken Tinga may have evolved as a fusion dish, incorporating both native and introduced elements.

  4. Evolving Over Time: Like many traditional dishes, Chicken Tinga likely evolved over time through the creativity and adaptability of cooks and communities. The dish might have been influenced by regional variations and local preferences.

Chicken Tinga has become a popular and beloved dish not only in Mexico but also internationally. Its robust and smoky flavors, combined with the tenderness of shredded chicken, make it a versatile filling for tacos, tostadas, or as a topping for rice. While its exact historical roots might be challenging to trace, Chicken Tinga remains a delicious representation of Mexican culinary traditions.

Instructions

  • 1. Season chicken generously with salt and pepper. Heat oil in medium pan over high heat. Brown chicken 6-8 minutes on first side, 2 more minutes on second side. Reserve to plate.
  • 2. Add tomatillos, tomatoes, and garlic to pan. Cook 5 minutes, flipping occasionally until blistered and brown in spots.
  • 3. Add onion and continue cooking another 2 minutes. Add oregano and bay leaves and cook another 30 seconds.
  • 4. Add vinegar and stock along with chicken back to pan. Heat to boil and reduce to simmer. Cover and cook 30 minutes until chicken is cooked through.
  • 5. Remove chicken and continue to cook sauce at a hard simmer until reduced by about half, another 5 minutes.
  • 6. Add the chipotles and adobo sauce and discard the bay leaves.
  • 7. Blend the sauce to a smooth consistency.
  • 8. Shred chicken and stir into sauce along with fish sauce.