OK, Big post here, but it's worth it.
Chicken Tinga I made awhile back...
I used:
- about 2lbs boneless chicken breasts - sliced on bias into approx. 1" strips
- Chipotle in adobo
- 1.5 onions
- 1 orange habanero chile, chopped
- 1 bulb of garlic, peeled and mashed/chopped
- Mexican Oregano, MX coarse sea salt, black pepper, cumin, a bay leaf, hot chile flakes, some poultry seasoning in lieu of Thyme, and a cube of Knorr beef bullion
- for liquid, I used some saved liquid from boiling a few sausages with sauerkraut. (adds a nice beefy tartness)
- one diced Tomatillo
- one roasted tomato, also diced
- additional chipotle, garlic and MX chile powders
Poultry, sliced up.
The stuff. I divided the onion/garlic/habanero into piles for cooking the chicken and for the later slow-cooking. The larger chunks of onion were for the stewing so they wouldn't disappear.
Heated some leftover fat from making a bacon burger along with some Manteca, then added the onions, Habanero and garlic. Cooked a bit to season the fat nicely, then added the chicken and spices. Cooked until slightly browned.
As it cooked and I moved the pieces around, I broke them up with my bamboo spoon. Saves the PITA of shredding them. ;-)
Meanwhile, I'd put the liquid, the Chipotle in adobe, roasted tomato, tomotillo, the beef bouillon cube, the extra powders and the remainder of the veggies in the cooker to heat. Then, added the chicken when it was tender and ready. Mashed the chicken with a potato masher a bit in the sauce, brought to a simmer and turned down to slow-cook for about 2-3 hours. =)
Behold the spicy awesomesaucery!
I prefer having some chunks instead of all shreds...if I want smaller I can make them smaller.
Yummmm!!