Description
Delicious served with rice or warm tortillas!
Ingredients
Scale
Chicken Stock
- 1 whole chicken
- 1 carrot, chopped into 1 inch pieces
- 1 celery stalk chopped into 1 inch pieces
- 1 onion, peeled and quartered
- 1 bay leaf
- 12 peppercorns
- 1 teaspoon salt
- 1 dried chili de arbol (optional)
- water, about 12 cups
Tinga
- 1 yellow onion, diced
- 6 cloves garlic, diced
- 3 chipotle peppers in adobo sauce, blended
- 1 28 0z can crushed tomatoes
- 4 cups chicken stock
- 2 limes
- zest of 1 of the lime
- chopped cilantro for serving
Instructions
Chicken Stock
- Put the whole chicken and all the stock ingredients into a large soup pot or dutch oven. Add 12 cups water. Bring to a boil. Reduce heat to a simmer. Simmer over medium low for 1 hour. If chicken is not fully submerged, turn it after 30 minutes to ensure even cooking.
- Transfer chicken to a cutting board. Raise heat and bring stock to a boil. Boil it down for 30 minutes or until you have about 4 cups remaining. Transfer stock to heat proof bowl and discard veggies. Spoon fat off the top. I usually pour the stock through a mesh strainer.
- When chicken is cool, shed it up. Discard skin and bones
Tinga
- Heat olive oil in large dutch oven. Add onions and cook over medium low for 5 minutes. Add garlic and cook 2 minutes more. Stir in blended adobo pepper mixture.
- Add crushed tomatoes, stock, and lime zest. Bring to a boil. Stir in shredded chicken. Simmer over medium low for 1 hour. Stir in the lime juice. Adjust seasonings as desired.
- Serve with rice or tortillas and lots of fresh cilantro.
Notes
Chipotle peppers in adobo sauce come in a can. Most recipes, like this one, don’t use the whole amount. I usually blend the whole can and freeze what I don’t use. I think one heaping tablespoon of the pepper puree is about equivalent to one pepper. Tip: An emersion blender is great for blending adobo peppers.