Tinga de Pollo Adobado (Shredded chicken stew with adobo style chipotles)
My colleague, Gabriela Pingarron, brought this to our last potluck for tostadas. I loved the flavor. It is so easy to make too, especially using boneless chicken breasts. Gaby made it with whole chicken as well, but I imagine she spent a bit more time separating the chicken from the bones and skin.
Chipotles in adobo sauce are smoky chipotle chili peppers cooked in tomato puree, onion, vinegar, garlic, spices and salt. Opening the can is easy, but I’ve also seen some recipes on the web to make it from scratch.
2 Tb olive oil
1 onion, finely sliced
1 package of 6 chicken breasts
1/2 tsp salt (to taste)
2 cloves garlic, smashed and minced
7 oz can chipotles in adobo sauce
3 cups chicken soup. You can use homemade broth, such as Roz’s Jewish Chicken Soup, or commercial broth
5 bay leaves
Rinse breasts and trim any fat. Cut into quarters. Pour oil into a medium-large pot or Dutch oven over medium heat. Stir the onions with a wooden spoon until they begin to soften. Add the chicken breasts, salt, and garlic and stir until they begin to brown.
Pour the can of chipotles en adobo into a blender. Add 3 cups of broth. Blend for a few seconds. Pour the blended mixture over the chicken and add enough broth to cover it. Add bay leaves and stir to separate chicken. Bring to boil, then lower to medium and cook for 20 minutes.
Fish the chicken out of the soup with a fork. Let it cool enough to handle. Shred the chicken by hand. Discard bay leaves.
Add the chicken back to broth. Stir over medium heat until chicken absorbs almost all of the broth.