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

Chicken Adobo with Coconut Milk

Years ago, some Filipino friends gave me the recipe for their succulent Chicken Adobo.  I make it Bicol Island style: spicy with coconut milk, although I can’t handle too much spice, so I toned it down. If you want more heat, add a few of those dried small red chilies and serrano chilies. Once the marinade is made and the chicken is cut up, it is an easy heat and eat on a night you don’t want to spend too much time in the kitchen. And it’s even better the next day.

Ingredients:

1 large cut-up chicken. Remove wing tips, back and rib bones. I use the back and rib bones to make Roz’s Jewish Chicken Soup .

You can also save time and trouble and make this with chicken wings and and bone-in thighs.

Marinade:

1 onion, chopped
4 cloves of garlic, minced
1 tsp finely minced fresh ginger
½ cup coconut milk 
1/2 cup soy sauce
¼ cup apple cider vinegar
1 tsp hot chili oil
1 tsp sesame oil
1 tsp fish sauce
2 bay leaves
1 tsp ground black pepper
1/2 tsp paprika
Thai bird chilies and serrano chilies if extra heat is desired
 

Combine marinade ingredients and pour over chicken pieces. Marinate for several hours in a plastic container. Pour chicken and marinade into a large pot.

Add 1 cup of water. Bring to a boil, then turn heat to medium. Cook for ½ hour. Serve over rice, spooning cooking liquid and onions over chicken and rice. For a pan-Asian dinner, add cooked sliced chicken to towards the end of cooking the vegetables.