TINGA DE POLLO (CHICKEN IN CHIPOTLE-TOMATO SAUCE) AUGUST 11, 2012

TINGA DE POLLO (CHICKEN IN CHIPOTLE-TOMATO SAUCE) AUGUST 11, 2012 image

Categories Chicken

Yield 12 tostadas

Number Of Ingredients 15

Ingredients

Before serving, soak the thin white onion slices in cold water at least 15 minutes.
1 pound chicken breasts, bone-in, skin removed
1 bay leaf
1 small unpeeled clove garlic, plus 1 clove minced garlic, divided
1/4 small white onion, plus 1 cup chopped white onion, divided, plus thin white onion slices for serving
2 tablespoons vegetable oil
3 tomatoes (about 1 pound), cored, seeded and chopped
4 teaspoons minced chipotle peppers in adobo (see note), plus more adobo sauce for serving
1/2 teaspoon Mexican oregano
1/2 cup chicken broth
Salt
12 packaged tostadas, or corn tortillas cooked until crisp on a comal
1 cup Mexican crema
1 avocado, sliced into slivers
1/4 cup crumbled cotija cheese

Steps:

1. In a large saucepan, place the chicken breasts and add enough water to cover. Add the bay leaf, unpeeled garlic clove and small chunk of onion and bring to a boil. Cover and remove from heat. Set the pan aside until the chicken has cooked all the way through, about 20 minutes. Remove the chicken to a bowl, and set aside until cool enough to handle, then shred the meat with your fingers or a fork. 2. In a skillet heated over medium-high heat, add the oil. When the oil is hot, add the chopped onion and cook until translucent, stirring often, 3 to 5 minutes. Stir in the minced garlic and cook until aromatic, 15 to 30 seconds. Add the tomato, cooking until pieces break down and become a thick, chunky paste, about 5 minutes. 3. Stir in the shredded chicken, then add the chipotle, oregano and chicken broth, and season with three-fourths teaspoon salt, or to taste. Bring to a boil, then reduce the heat, cover and simmer about 10 minutes to thicken slightly and marry the flavors. Taste, and add more salt if desired. This makes about 2 cups of tinga de pollo. 4. To serve the tostadas, slather a thin layer of crema on each tortilla. (For more amped-up chipotle flavor, mix a little of the adobo sauce in the crema.) Add a few spoonfuls of tinga, the slices of white onion and two slivers of avocado. Top with crumbled cotija cheese. Each of 12 tostadas: 181 calories; 9 grams protein; 15 grams carbohydrates; 3 grams fiber; 10 grams fat; 3 grams saturated fat; 27 mg cholesterol; 2 grams sugar; 272 mg sodium.