CHICKEN TINGA RECIPE

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Get ready to tantalize your taste buds with this mouthwatering Chicken Tinga recipe. Tender, shredded chicken simmered in a smoky and spicy tomato-chipotle sauce, this dish is a flavorful delight that's perfect for tacos, tostadas, or as a delicious filling for sandwiches.

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- Place onions, garlic cloves, salt and oregano in large stock pot. Add chicken thighs on top.

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- Add broth and bring to a boil over medium high heat and reduce heat to medium low and simmer for 30 minutes, stirring occasionally.

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- Remove chicken from pot and set aside. Use a slotted spoon to remove the onions and garlic. Remove broth and reserve.

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- Add oil and 1 diced onion to the same stock pot. Cook over medium heat until onions begin to soften, about 5 minutes.

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- Transfer the reserved broth to the pot and over high heat, boil mixture until liquid is reduced to half, about 20 minutes.

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- Add reserved onions and garlic, tomatoes and chipotle peppers to a food processor. Process for about 5-10 seconds or until smooth.

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- Add tomato puree mixture to the pot with broth and onions.

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- Shred or chop chicken and add to the same pot.

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- Cook for 20 minutes over medium high, stirring occasionally as sauce begins to evaporate and thicken.

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- When ready to serve, serve on top of corn tortillas with chopped fresh cilantro and crumbled cotija cheese.

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Get the full recipe details via the link below!

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