Perfect Chicken Tinga

Happy Monday. It's still hot here in Seattle so I'm trying to keep food cooking to whatever will not heat the house too much. 

I've never made chicken tinga in this form before. A thousand years ago, circa 2006, I made a Chicken tinga and papas soup. I remember it being delicious. 

This recipe was just ok. Not great. Not I've got to make it again, but just ok. 

Perfect Chicken Tinga

Recipe from The Salty Marshmallow

Serves 8

• 2 Chipotle Chilis in Adobo, *From a Can
• 1 14.5 Ounce Can Fire Roasted Tomatoes
• 1 Medium Onion Cut into quarters
• 3 Cloves Garlic
• 2 T Olive Oil
• 1 ½ Pounds Boneless Skinless Chicken Breast
• 1 tsp Chili Powder
• 1 tsp Oregano
• 1 tsp Smoked Paprika
• 1 tsp Salt
• ½ tsp Cinnamon
• ½ tsp Pepper
• ½ c Chicken Broth

Add the chipotle chilis, fire roasted tomatoes, onion, and garlic to the canister of a blender or food processor. Pulse for 1 minute, until smooth, set aside.

Heat the olive oil in a large pot or Dutch oven over medium high heat.

Lay the chicken breasts out on a cutting board and season evenly with the chili powder, oregano, smoked paprika, salt, cinnamon, and pepper.

Place the chicken in the pot and sear for 3-4 minutes per side, until golden.

Remove the chicken from the pot. Pour ¼ Cup of the broth into the pot and use a wooden spoon to scrape up any browned bits.

Pour in the remaining broth, and the chili sauce from the blender.

Return the chicken to the pan and simmer over medium heat for 15-20 minutes until cooked through.

Shred the chicken in the pot and swirl around in the sauce to coat.

Serve immediately. Leftovers can be stored in the refrigerator for up to 3 days.