Barbecued Chicken Tinga Recipe Recipe

Name: Barbecued Chicken Tinga Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. Fresh lime juice; 1 Tbsp. Flavorful extra virgin olive oil; 1 tsp Garlic salt; 4 x Chicken thighs, skinned; 4 x Chicken breast halves, skinned; 1 Tbsp. Oil for sauteing; 2 c. Minced onions; 4 x Garlic cloves, chopped; 1/4 lb Bulk Mexican chorizo sausage; 2 lb Tomatoes, peeled, seeded and minced; 1/2 c. Tomato puree (like Pomi); 2 Tbsp. Chipotle puree (see note); 1 x Bay leaf; 1 tsp Dry oregano; 1 Tbsp. Brown sugar; 1/2 tsp Salt (up to 1); 4 x Red-skinned new potatoes, diced; 1 x Avocado, pitted, peeled and sliced

Servings: persons

2 Tbsp. Fresh lime juice
1 Tbsp. Flavorful extra virgin olive oil
1 tsp Garlic salt
4 x Chicken thighs, skinned
4 x Chicken breast halves, skinned
1 Tbsp. Oil for sauteing
2 c. Minced onions
4 x Garlic cloves, chopped
1/4 lb Bulk Mexican chorizo sausage
2 lb Tomatoes, peeled, seeded and minced
1/2 c. Tomato puree (like Pomi)
2 Tbsp. Chipotle puree (see note)
1 x Bay leaf
1 tsp Dry oregano
1 Tbsp. Brown sugar
1/2 tsp Salt (up to 1)
4 x Red-skinned new potatoes, diced
1 x Avocado, pitted, peeled and sliced

1
Tinga is wonderful as a warming stew or possibly a filling for burritos, empanadas or possibly tortas (Mexican sandwiches).
2
The flavors improve and intensify with time, making this the perfect make-ahead dish.
3
INSTRUCTIONS: Blend together lime juice, extra virgin olive oil and garlic salt.
4
Rub on chicken pcs.
5
Grill over medium-warm coals or possibly under a medium broiler.
6
Cook breasts for about 10 min per side; thighs for about 15 min per side.
7
Tip: If you are in a hurry, you can cheat by buying a grilled chicken - preferably from a Mexican deli.
8
The chicken will finish cooking in the sauce where it will absorb all the delicious flavors.
9
Heat oil in a large skillet.
10
Add in onions; saute/fry till softened.
11
Add in garlic; saute/fry for a minute or possibly two longer.
12
Remove onions from pan and reserve.
13
Add in chorizo to pan; saute/fry till browned.
14
Using paper towels, blot as much fat as possible from pan.
15
Return onions to pan.
16
Add in tomatoes, then stir in tomato puree, chipotle, bay leaf, oregano, brown sugar and salt.
17
Simmer for 20 to 30 min.
18
Cut grilled chicken meat off bones; add in to simmering sauce along with diced potatoes.
19
Simmer for 15 min, till potatoes are tender and flavors come together.
20
Serve garnished with avocado slices and lots of hot corn tortillas.
21
Note: To make chipotle puree from the softer, freshly smoked chipotles, cut chiles open and scrape out seeds.
22
Place 6 chipotles in a blender with about 1/4 c. water, or possibly just sufficient to facilitate blending; process till smooth.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 Tbsp. Fresh lime juice, 1 Tbsp. Flavorful extra virgin olive oil, 1 tsp Garlic salt, 4 x Chicken thighs, skinned, and more.

Yes, Barbecued Chicken Tinga Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecued Chicken Tinga Recipe

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