Chef Johns Chicken Tinga

When I’m at a taqueria, it’s hard to decide between the chicken with green sauce or with red sauce. Here’s my version of the red sauce. It’s great on a crispy tortilla and topped with the usual suspects.

Step: 1

Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer 30 minutes, stirring occasionally. Remove from heat.

Step: 2

Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.

Step: 3

Pour broth through a strainer into a large bowl.

Step: 4

Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.

Step: 5

Transfer reserved boiled onions to a blender. Add chipotle peppers and the adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid. Pulse on and off until mixture is partially blended. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.

Step: 6

Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.

Step: 7

Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with crumbled cotija cheese and cilantro.

Per Serving: 483 calories; protein 38.8g; carbohydrates 13.6g; fat 29.5g; cholesterol 136.5mg; sodium 1915.2mg.

Preparing your meal in advance can be extremely enjoyable that you do it with your favorite music in the background , a soothing beverage of your pick or even a partner. It is helpful to write every step you fell right to create the meal , which may include all of it from your kitchen cupboard and utensils to your processing menu . Be sure to checkdown the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as important as having the right dishes menu . This includes all of from pots, pans, bowls and tools that needed to those core of items that are sometimes to forget, like as parchment paper and foil. goods like crunch bottles for adding the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner foods are a must-have for any home chef.