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Chicken Tinga

Chicken Tinga Related:   gluten-free, Latin America, meat, Passover, poultry, Shabbat

Prep time: 15–20 minutes

Cook time: 25–30 minutes

Yield: 4–6 servings

User Rating:
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Rating: 2.5/4 (4 votes cast)

Why settle for boring old turkey on matzah when you can have spicy Mexican chicken? If your family eats kitniyot, you can enjoy it over crispy corn tortillas; otherwise, it’s just as delicious plain, scooped onto matzah or with quinoa.

Ingredients

  • Chicken
  • 2 pounds chicken breast
  • 2 tablespoons vegetable oil
  • ¼ medium onion, diced
  • 1½ cloves garlic
  • 2¼ teaspoons kosher salt
  • Tinga Sauce
  • 1½ cloves garlic
  • 1 medium onion, diced
  • Drizzle of vegetable oil
  • 21 ounces canned diced tomatoes
  • 3½ ounces chipotle in adobo sauce*
  • 2¼ teaspoons kosher salt
  • Garnishes: Chopped cilantro, finely chopped onion, diced avocado, sliced radishes
  • Serve with: Crispy corn tortilla, matzah, rice, quinoa

Preparation

  • Add chicken to a pot and cover with water. Bring to a boil and cook until chicken is cooked through. Remove chicken from the pot, and set aside to cool. When cooled completely, pick apart by hand to shred. Heat the oil in a shallow pot, then add the onion, garlic and salt and sauté until softened and fragrant. Stir in the shredded chicken and sauté quickly.
  • For the sauce, preheat the oven to 325 degrees. Put the garlic and onion in a casserole dish, drizzle with vegetable oil and roast for 15 minutes until caramelized. Remove from the oven, combine with all remaining sauce ingredients in a blender and puree until smooth.
  • Combine chicken and sauce in a large pot and stir together over low heat for a few minutes until heated through and flavors have melded. Serve over a crispy corn tortilla (or with matzah pieces) or alongside rice or quinoa, garnished with chopped cilantro, finely chopped onion, diced avocado and radishes.
  • * If you can’t find kosher-for-Passover chipotles in adobo sauce, make your own using this recipe, and freeze any leftovers, so you can make chicken tinga whenever you’d like! You can also make your own adobo sauce (see here) and blend it with chipotle puree or roasted, softened jalapeños.

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