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Cookin again
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<blockquote data-quote="overgeeked" data-source="post: 9305654" data-attributes="member: 86653"><p>I’m making chicken tinga again tomorrow and need to update my recipe. My wife says it’s on the edge of too spicy for her. She grew up in the <em>barrio</em> in LA, so I was surprised to say the least. Here’s the “hot” version of the recipe for anyone who wants it. </p><p></p><p>Chicken Tinga </p><p></p><p>1 chopped onion </p><p>6 cloves garlic </p><p>3 lbs frozen chicken breasts </p><p>2 tsp salt </p><p>1 14.5 oz can fire-roasted tomatoes </p><p>6 canned chipotle peppers in adobo sauce </p><p>4 tbsp adobo sauce </p><p>1 tsp cumin </p><p>1 tsp oregano </p><p>1/2 tsp pepper </p><p>2 bay leaves </p><p>2 tsp chili powder </p><p>1 tsp paprika </p><p></p><p>Put everything in the slow cooker. </p><p></p><p>Cook on high 4 hours. Flip the chicken every hour. </p><p></p><p>Remove chicken and let rest 20 minutes. </p><p></p><p>Remove bay leaves. </p><p></p><p>Use immersion blender to create sauce from cooking liquid. </p><p></p><p>Heat sauce on high, uncovered, for 20 minutes to reduce. </p><p></p><p>Shred chicken in stand mixer. </p><p></p><p>Add shredded chicken to sauce and let warm through before serving. </p><p></p><p>Tastes better next day. Can freeze for up to one month.</p></blockquote><p></p>
[QUOTE="overgeeked, post: 9305654, member: 86653"] I’m making chicken tinga again tomorrow and need to update my recipe. My wife says it’s on the edge of too spicy for her. She grew up in the [I]barrio[/I] in LA, so I was surprised to say the least. Here’s the “hot” version of the recipe for anyone who wants it. Chicken Tinga 1 chopped onion 6 cloves garlic 3 lbs frozen chicken breasts 2 tsp salt 1 14.5 oz can fire-roasted tomatoes 6 canned chipotle peppers in adobo sauce 4 tbsp adobo sauce 1 tsp cumin 1 tsp oregano 1/2 tsp pepper 2 bay leaves 2 tsp chili powder 1 tsp paprika Put everything in the slow cooker. Cook on high 4 hours. Flip the chicken every hour. Remove chicken and let rest 20 minutes. Remove bay leaves. Use immersion blender to create sauce from cooking liquid. Heat sauce on high, uncovered, for 20 minutes to reduce. Shred chicken in stand mixer. Add shredded chicken to sauce and let warm through before serving. Tastes better next day. Can freeze for up to one month. [/QUOTE]
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