Tinga de Pollo for brinylon

[skydark]

Here you go Briny, mexican food that calls for cilantro (in the pico de gallo). This is road tested and household approved! (eli_artemisia had 3rds)

Tinga de Pollo

2-2.5 pounds boneless chicken breast
3 tablespoons olive oil
2 onions, sliced thinly
5 garlic cloves, minced
3-5 chipotle chilies in adobo sauce (these can be found in most grocery stores in the Hispanic aisle; you will most likely find them in a can or a tin), add depending on the level of heat you prefer; I added 5 chilies because I like my tacos to be spicy
28 ounces diced tomatoes (1 large can or 2 small cans)
1/2 cup chicken broth
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cumin
salt and pepper to taste (I tasted mine and didn’t feel that it needed either)
queso blanco (optional)

Pico de Gallo
1 large red onion, diced
2 tomatoes, diced
3-4 tablespoons fresh cilantro, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 lime

1. Place your chicken in a pot and add enough water to cover. Place over high heat and bring to a boil, then reduce to medium-high. Cook for 15-20 minutes in total, until completely cooked. Remove from the pot and shred with two forks. Set aside.

2. Make your pico de gallo next so it has time for the flavors to meld together. Combine your diced onion and tomatoes, then add your cilantro, salt, and pepper. Squeeze a quarter of a lime over everything and toss to combine. Adjust your flavors as necessary and place in the fridge while you finish making everything else so it stays nice and cool.

3. In another pot, heat your olive oil and then add your onions and garlic. Allow to soften while you process your canned tomatoes, chilies in adobo sauce, chicken broth, nutmeg, and cumin in your food processor or blender until smooth. When the onions have softened (about 5-7 minutes over medium-high heat), add the adobo mixture and stir to combine, allowing to heat for 5 minutes over medium.

4. Add in the shredded chicken and cook for at least 8 minutes, until most of the liquid has evaporated. Add salt and pepper to taste. Use the chicken to fill your favorite tacos, burritos, enchiladas, or tostadas!

Comments

[sky-dark.livejournal.com]

It was light red! I used canned, but only because that is what I was told to use, when I make it again I will use fresh tomatoes! I used cumin and nutmeg in mine!

I'm not very brave, I can't handle the really spicy pepppers XD So I usually leave them out! And I'm afraid I like flour tortillas much, much better than corn ones XD I'm not very authentic, I know.

YES, I would LOVE to have recipes! I love to cook and I love to try new dishes! I have a really good farmers market near my house that has a lot of mexican and spanish imported foods, so I would love to try the recipes!

If you want any recipes from me, let me know <333