Chicken Tinga Recipe- Spicy Mexican-Style Stewed Chicken in Chipotle Sauce
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Date: 2019-07-25
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Comments and reviews: 9
Andrew McMillan
Made this last weekend just a couple of days after you posted the tostada shell recipe. I can confirm that this makes amazing tacos, quesadillas, and taco salads. However I had this crazy idea for the next time I make it, Mexican Jambalaya It would be made basically the same way except at the point you are sauteeing the onions, also add green peppers, and at the point you mix in the tomato/chipotle sauce also add black beans, corn, and maybe 3/4 cup uncooked rice.
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Made this last weekend just a couple of days after you posted the tostada shell recipe. I can confirm that this makes amazing tacos, quesadillas, and taco salads. However I had this crazy idea for the next time I make it, Mexican Jambalaya It would be made basically the same way except at the point you are sauteeing the onions, also add green peppers, and at the point you mix in the tomato/chipotle sauce also add black beans, corn, and maybe 3/4 cup uncooked rice.
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William Aitken
Hi Chef John I've made this now twice in the past week and I'm so glad I did. It's not a difficult recipe and I can see a lot of variations and applications for it. I tried doing one batch without blending the tinga sauce (food processor for the onions/peppers, hand crushed for tomatoes) and I wasn't a fan. The blending I think is really key to getting the flavor evenly distributed. The second batch was made just like how you have and it turned out perfect
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Hi Chef John I've made this now twice in the past week and I'm so glad I did. It's not a difficult recipe and I can see a lot of variations and applications for it. I tried doing one batch without blending the tinga sauce (food processor for the onions/peppers, hand crushed for tomatoes) and I wasn't a fan. The blending I think is really key to getting the flavor evenly distributed. The second batch was made just like how you have and it turned out perfect
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Pearl Handle
Made this for dinner tonight. Didn't have the canned chipotle peppers, so I just used a heaping tablespoon of ground chipoltle pepper, & a can of San Marzano tomatoes. I sauteed my onions in bacon grease, & added it to the pot, along with the onions, & finished with about four tablespoons of butter, for that velvety smoothness. IT. WAS. AAA-MAZING
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Made this for dinner tonight. Didn't have the canned chipotle peppers, so I just used a heaping tablespoon of ground chipoltle pepper, & a can of San Marzano tomatoes. I sauteed my onions in bacon grease, & added it to the pot, along with the onions, & finished with about four tablespoons of butter, for that velvety smoothness. IT. WAS. AAA-MAZING
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Lauren F
you know when you drive with someone and they are constantly putting their foot on the gas and then the brake and the car is left making a constant subtle jerking back-and-forth motion throughout the whole trip. I feel like that is what's happening to me while listening to this guys voice throughout this whole video. Had to mute it.
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you know when you drive with someone and they are constantly putting their foot on the gas and then the brake and the car is left making a constant subtle jerking back-and-forth motion throughout the whole trip. I feel like that is what's happening to me while listening to this guys voice throughout this whole video. Had to mute it.
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Ezra
I made this and followed the recipe to a T, except I did not blend the chipotles (didn't have the equipment) but chopped them finely. This dish was VOLCANICALLY hot (and I am a regular hot pepper eater) at first taste. Interestingly after a few days in the fridge it mellowed out and was delicious with some sour cream and cilantro: )
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I made this and followed the recipe to a T, except I did not blend the chipotles (didn't have the equipment) but chopped them finely. This dish was VOLCANICALLY hot (and I am a regular hot pepper eater) at first taste. Interestingly after a few days in the fridge it mellowed out and was delicious with some sour cream and cilantro: )
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Brian Acost
when my mom makes it i get a tostada smear it with sour cream, then add the tinga on top, followed by shredded letuce, and a slice of queso fresco that i crumble on top. BOMB Af ppl you gotta try this p. s. if u like sriracha sauce like i do, dab some on top of ur finished/assembled tostada. thank me later
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when my mom makes it i get a tostada smear it with sour cream, then add the tinga on top, followed by shredded letuce, and a slice of queso fresco that i crumble on top. BOMB Af ppl you gotta try this p. s. if u like sriracha sauce like i do, dab some on top of ur finished/assembled tostada. thank me later
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Eugene Guillermo
Just made this tonight and it was delish I threw it on some fried potatoes, plantains on the side, and topped with fresh avocado, cilantro, and some Greek yogurt (had no crema. The smell was so unique - deep and earthy, tangy and Spicy, slightly sweet and savory. Cant wait to try on tostada.
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Just made this tonight and it was delish I threw it on some fried potatoes, plantains on the side, and topped with fresh avocado, cilantro, and some Greek yogurt (had no crema. The smell was so unique - deep and earthy, tangy and Spicy, slightly sweet and savory. Cant wait to try on tostada.
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TheYoyozo
I made this and it is very good. The reality though is that you could use battery acid to poach the thighs and it wouldnt matter since chipotle chilies in adobo sauce absolutely crushes whatever else gets thrown in the pot. So relax, enjoy and dont worry about screwing up this recipe.
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I made this and it is very good. The reality though is that you could use battery acid to poach the thighs and it wouldnt matter since chipotle chilies in adobo sauce absolutely crushes whatever else gets thrown in the pot. So relax, enjoy and dont worry about screwing up this recipe.
reply
Mrpachuko13
In my opinion, I enjoy chef Johns way of speaking. It makes cooking fun to hear his style, and punts, and obviously great food at home. I have no complaints. Thanks for being you and doing your thing and sharing it with the rest of us. I really do appreciate it all. Thank you
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In my opinion, I enjoy chef Johns way of speaking. It makes cooking fun to hear his style, and punts, and obviously great food at home. I have no complaints. Thanks for being you and doing your thing and sharing it with the rest of us. I really do appreciate it all. Thank you
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