• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    Pati Jinich's Chicken Tinga

    "Shredded cooked chicken (rotisserie chicken works beautifully) is sauced with a combination of tomatoes, tomatillos, onion, garlic, herbs, and chipotles in adobo sauce—all ingredients that are easy to have on hand. I usually make a double batch and serve half of it one night ... and I have the other half left over the next few days to repurpose as a delicious filling for tinga-dillas or tostadas."

    Pati Jinich is the host of PBS' Pati's Mexican Table and the official chef of the Mexican Cultural Institute. She has appeared on the Food Network, ABC’s The Chew, and The Splendid Table. This is her first cookbook.


    Ingredients
    8
    roma tomatoes (about 2 pounds)
    2-3
    tomatillos (about 1/4 pound), husks removed, rinsed
    3
    tablespoons
    vegetable oil
    1
    cup
    chopped white onion
    2
    cloves
    garlic, minced or pressed
    1/4
    teaspoon
    dried oregano
    1/4
    teaspoon
    dried marjoram
    1/4
    teaspoon
    dried thyme
    1 1/2
    teaspoons
    kosher or coarse sea salt
    1/4
    teaspoon
    freshly ground black pepper
    1
    chipotle chile in adobo, chopped
    2
    tablespoons
    adobo sauce (from chipotle chiles)
    5
    cups
    cooked, shredded, poached or rotisserie chicken
    1 1/2
    cups
    chicken broth
    Directions
    Place the tomatoes and tomatillos in a medium saucepan and cover with water. Bring to a simmer over medium-high heat and cook for 8 to 10 minutes, or until they are mushy but not falling apart and their color dulls. Remove with a slotted spoon and place in a blender or food processor. Cool slightly and then process until smooth.
    Heat the oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, 4 to 5 minutes. Stir in the garlic and cook until it becomes fragrant and begins to lightly brown, less than a minute.
    Carefully pour the pureed tomato-tomatillo mixture into the skillet. It will steam and bubble; that’s OK! Stir in the oregano, marjoram, thyme, salt, and pepper. Add the chipotle, if using, and the adobo sauce. Continue to simmer, stirring occasionally, until the sauce deepens in color, becoming a darker and earthier red, and is no longer soupy, 10 to 12 minutes. You may want to partially cover the skillet, since the sauce will spatter.
    Add the chicken and the broth to the sauce and toss over the heat until it’s well mixed. Cook, stirring occasionally, until the chicken has absorbed most of the sauce and is moist but not runny, 6 to 8 minutes more. Serve hot.
    Reprinted With Permission From Pati's Mexican Table, © 2013 by Pati Jinich. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

    The base number of servings for this recipe is 6
    OK

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