Tinga de Pollo Adobado (Shredded chicken stew with adobo style chipotles)

Tinga de Pollo Adobado (Shredded chicken stew with adobo style chipotles)

chicken tostadaMy 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.

Ingredients:

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.

chicken in pot

Add the chicken back to broth. Stir over medium heat until chicken absorbs almost all of the broth.

Serve as tostadas, or use as filling for tacos or Enchiladas Rojas. You can add the leftover chicken and broth to tortilla soup

chicken taco

Tinga de Pollo: Spicy Stewed Chicken for tostadas or tacos



It’s Sept 16 – the 200th anniversary of Padre Hidalgo’s Grito de Dolores “¡Viva Mexico!”

To celebrate I’m making a big pot of  Frijoles pintos (Mexican pinto beans)

and serving it with Chicken Tostadas

Add tinga de pollo to  tortilla soup to give it extra flavor.

In my tostada recipe I specified leftover chicken, but today there are no leftovers, so I’m making the chicken from scratch. This is a pretty easy recipe. Tinga de Pollo means spicy stewed chicken. I marinade it first for added tenderness and flavor, then stew it in the marinade.The marinade uses the green and red colors of the Mexican flag.

If you cook it and leave it in the sauce overnight, it is even better since the flavors have developed and soaked into the chicken.

Tacos are excellent served with cilantro, lettuce, fresh tomatoes, and avocado in a fresh tortilla that is bent and heated on a comal until it holds it shape.

Makes enough chicken for 10 tacos or tostadas

3 chicken breast halves, trimmed of fat and chopped

juice of 1 lime

1 cup cilantro

¼ tsp olive oil

1 tsp cumin

1 tsp chipotle powder

1 tsp salt

7-oz can salsa (I use Herdez salsa ranchera)

1 cup diced tomatoes with green chile (use fresh Roma tomatoes and a jalapeño OR a can of diced tomatoes with green chile)

Mix all ingredients and let marinate for several hours.

Add 1/4 cup water. Cook chicken in marinade in a skillet until chicken is cooked through, about 10 minutes. Discard cooked cilantro. Serve in tacos or tostadas.I also tried this recipe without cutting up the chicken, just marinating it for several hours with slits cut in the breast, then barbecuing it. It came out juicy and spicy flavorful! Even better, I briefly stewed shredded leftover barbecued chicken in the marinade and made tacos de tinga de pollo asada from them.


Tostadas

This easy tostada recipe is crisp with fresh vegetables and is low in fat and calories.  I heat the tortillas in a comal or in the oven until crispy, instead of frying them as is traditionally done.  I put minimal cheese on top and skip the sour cream.  It is delicious made with homemade pinto beans : see my recipe Frijoles pintos (Mexican pinto beans

I have made this with leftover roasted chicken breast. See my recipe:  Roast Chicken

I add 1/4 cup salsa and 1 tsp cumin (comino) and heat it up. I’ve also made it  with  well-drained chicken breast that has been cooked in enchilada sauce (leftover from making enchiladas.)

Serves 4 people ( 8 tostadas)

8 corn tortillas

1 1/2 cup pinto beans

1 cup chopped cooked chicken breast. (You can eliminate this if you want a vegetarian tostada.)

1 ear roasted corn

¼ cup salsa and 1 tsp cumin  (if using roasted chicken breast),

salsa to put on top (to taste)

¼ head crisp lettuce such as iceberg or romaine

½ cup chopped cilantro

1 large tomato or 2 small tomatoes

1 red bell pepper

black olives if desired

¼ cup grated Colby-jack cheese and/or crumbled cotija cheese

1 large avocado

1 tsp lime juice

salt to taste

Heat oven to 450’ Place corn tortillas on the oven rack or on a cookie sheet. Let bake for about 8 minutes until light brown and crispy. Alternatively, heat on comal on medium heat until crispy

Mash pinto beans with pot liquor. Heat in microwave or in oiled frying pan.

Chop roasted chicken. Add salsa and reheat in microwave for 1 minute, or in frying pan until warm. If using chicken cooked enchilada sauce, drain well or your tostadas will be soggy!

Slice kernels from corn cob

Shred lettuce, chop cilantro, red bell pepper, and tomatoes.

Grate Colby-jack cheese and/or crumble cotija cheese.

Make guacamole or simply slice or mash avocado with a sprinkling of salt and lime juice.

Assemble Tostadas:

Spread beans on crispy tortillas. Add 1 tsp. Colby-jack cheese and let it melt into beans. Add chicken.

Top with corn, lettuce, tomatoes, red bell pepper, cilantro and tomato, avocado or guacamole, and olives if desired. Crumble a bit of cotija cheese on top if desired. Add salsa to taste.