Tinga de Pollo

also called tinga · chicken tinga · tinga poblana · pollo en tinga · tinga de gallina

The table

1 lb(450 g; cored)Roma tomatoesblend smoothpour over, reduce 10 minsimmer the chicken in, 10 min
3(plus 1 Tbs of the adobo from the tin)chipotles in adobo
2 clovesgarlic
1 tspdried Mexican oregano
1 large(sliced thin)white onionfry the onion 8 min
2 Tbsvegetable oil
2 lb(900 g; skinless)boneless chicken thighspoach 25 min, shred
1/2(halved)white onion
3 clovesgarlic
1bay leaf
2 tspkosher salt
6 cups(1.4 L)water
1 tspkosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

1blend smooth

2fry the onion 8 min

3poach 25 min, shred

5simmer the chicken in, 10 min

goes in with what steps 3 and 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 35 min1 of 5 steps gives no time
Needs you
about 8 min
If you get it wrong
Forgiving — a sauce that catches on the bottom of the pan tastes of nothing but scorch afterwards, and it catches fast
What you'll wash
Three things — the wide skillet, a pot to poach the chicken in, the blender jug
Does it keep
4 days — the chipotle heat comes forward and the chicken shreds finer every time you warm it

  1. poach 25 min, shred

    25 minwalk awayfrom the start

  2. blend smooth

    not timedfrom the start

  3. fry the onion 8 min

    8 minneeds youfrom the start

  4. pour over, reduce 10 min

    10 minwalk away8 min in

  5. simmer the chicken in, 10 min

    10 minwalk away25 min in

You'll need skillet

Goes with

See how it is written
>> title: Tinga de Pollo
>> category: Stews & Braises
>> tags: chicken, chipotle, tomato, mexican, stovetop, tacos
>> counters: Taquería, One Pot, The Bowl Shop
>> aka: tinga, chicken tinga, tinga poblana, pollo en tinga, tinga de gallina
>> pairs-with: corn-tortillas, refried-beans
>> servings: 6
>> time: 1 hr 15 min
>> slack: forgiving — a sauce that catches on the bottom of the pan tastes of nothing but scorch afterwards, and it catches fast
>> washing-up: the wide skillet, a pot to poach the chicken in, the blender jug
>> keeps: 4 days — the chipotle heat comes forward and the chicken shreds finer every time you warm it

>> step: poach 25 min, shred
Poach @boneless chicken thighs{2%lb}(900 g; skinless), @white onion{1/2}(halved), @garlic{3%cloves}, @bay leaf{1}, and @kosher salt{2%tsp} in @water{6%cup}(1.4 L) for ~poach{25%min}, then lift the meat out and shred it, keeping a cup of the broth.

>> step: blend smooth
Blend @Roma tomatoes{1%lb}(450 g; cored), @chipotles in adobo{3}(plus 1 Tbs of the adobo from the tin), @garlic{2%cloves}, and @dried Mexican oregano{1%tsp} smooth.

>> step: fry the onion 8 min
Fry @white onion{1%large}(sliced thin) in @vegetable oil{2%Tbs} in a wide #skillet{} for ~fry{8%min}, until it goes limp and gold at the edges.

>> step: pour over, reduce 10 min
Pour @&(~2)tomato-chipotle purée{} over @&(~1)softened onion{} and reduce for ~simmer{10%min}, until it darkens and stops tasting raw.

>> step: simmer the chicken in, 10 min
Simmer @&(1)shredded chicken{} in @&(~1)tinga sauce{} with @kosher salt{1%tsp} for ~simmer{10%min}, loosening it with the reserved broth so it stays saucy rather than dry.