Hi there, I'm Neena with Paint the Kitchen Red and today I'm going to show you
how to make chicken Tinga. Tinga is a recipe that comes from the puebla region
of mexico and you can make it with different types of meats. I make it with
pork and chicken and today's recipe is going to be with chicken and it's a
really versatile recipe because you can use it as a filling for burritos
quesadillas on nachos as part of a rice bowl or even a taco salad. So I really
like this recipe if I have guests over because I can just make it and they just
assemble the tacos themselves and it's quite an easy easy entertaining idea so
let's get started.
These are the ingredients you're going to need for the recipe. Bone-in chicken,
chopped onions, diced tomatoes, vinegar chipotle chilies in adobo sauce, coarsely
chopped garlic, broth, oregano, salt, cumin, thyme, marjoram, and brown sugar which is
optional. So the first thing we need to do is blend together the ingredients for
the marinade. The onions, tomatoes, vinegar,
garlic,
chipotle chiles, oregano, marjoram, salt,
thyme,
cumin
and brown sugar. Now I'm ready to close the lid and blend the ingredients into a
fine paste. I love this Vitamix blender that I got recently it blends so well
and everything is so smooth and easy and I highly recommend it. A little pricey
but totally worth it.
Now let's open the lid and we're going to set aside the sauce for later. Let's
add some chicken broth, chicken pieces, this is bone-in chicken which is going
to cook up really nicely in the instant pot, and then I'm going to add in the
marinade that I had set aside and let's get it all in there. Now if you wanted to
you could actually marinate this chicken in the refrigerator overnight or for a
few hours and you would have even more flavor so that's something you can do if
you have the time. Now let's stir everything up, we're going to get the
chicken and marinade and broth all mixed really well together so that the chicken
gets a lot of flavor while it's cooking. Now I'm going to close the lid and
pressure cook on high for about 12 minutes and release the pressure
naturally and open the lid. Now let's remove the chicken with a slotted spoon.
We'll get out all the solids and leave the liquid behind.
Okay so now that I've removed all the chicken, I'm going to saute the sauce and
allow it to reduce and become thick. You can use a splatter screen in case
there's splatter and once the sauce has been reduced it's almost like a thick
paste here I'll remove some of the sauce into a bowl and you can reserve the rest
of the sauce or discard it. So now I'm going to use two forks to shred the
chicken the chicken should come off the bones really easily because the chicken
is cooked so tender and now we're going to remove the bones and now I'm going to
add the sauce back in that I had reserved. Now we're going to stir up the
sauce and the chicken and at this point you could refrigerate the chicken and
sauce and then do the rest of the recipe when you're ready to serve. This is a
great idea for when you're entertaining and you want to make the recipe ahead of
time, you can just make it up to this stage and do the rest of the recipe
later. So let's heat up a frying pan and add
some oil to it. Now we're gonna add the chicken and we're gonna work in batches
so it's not overcrowded. Spread the chicken out a little bit and what we're
trying to do here is heat the chicken up and crisp it up a little bit but we
don't want to overcook it because it's already been cooked and it's just a
matter of getting a little bit of caramelization and if you need to you
can add a little more sauce for more flavor and also to prevent the chicken
from drying out. Now this step is not absolutely essential, you could just
serve the chicken right out of instant pot and it would taste great but this
just adds bonus flavor and so if I have the time I do like to do this, and this
is just also a great way of heating up the chicken so if you make it ahead of
time you don't have to use the microwave to reheat it.
You can do it in the frying pan. It just gives it a nice crisp texture. So now I'm
going to remove the chicken to a bowl and I can serve it with some tortillas
and fixins. Salsa, avocado, cheese, cilantro, pickled onions. These are all great
choices and everybody just serves themselves and it's so easy. Well I hope you
enjoyed that video and I hope you get to try out the recipe, and stay tuned for
the next video.