Claudette Zepeda’s Chicken Tinga
Courtesy of Claudette Zepeda
San Diego-based, James Beard Award-nominated chef Claudette Zepeda demonstrates her simple and flexible recipe for the Mexican street food classic.
How to Make It
1
In a medium pot on medium heat, add olive oil and sauté onions and garlic.
2
Once caramelized, add canned tomato and tomato paste and cook for about a minute.
3
Add tomato sauce and stir to incorporate well, then add the chipotle.
4
Once thick (4-5 minutes), cover with lid and simmer until tender, 45 minutes to an hour.
Ingredients
1 lb boneless, skinless chicken thighs
14.50 oz can tomatoes, cut into a medium dice
2 tbsp tomato paste
1 small onion, diced
6 garlic cloves, sliced or minced
¼ cup chipotle in adobo, whole or blended
1 tbsp salt
½ tbsp pepper
2 tbsp olive oil
For Serving
Steamed rice
Tortillas, if a taco craving sets in
Mixed herbs (cilantro, parsley, mint)
Directions
1
In a medium pot on medium heat, add olive oil and sauté onions and garlic.
2
Once caramelized, add canned tomato and tomato paste and cook for about a minute.
3
Add tomato sauce and stir to incorporate well, then add the chipotle.
4
Once thick (4-5 minutes), cover with lid and simmer until tender, 45 minutes to an hour.
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