Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.

Chicken Tinga

chicken

mexican

pulled

main

slow-cooker

Chicken thighs shredded into a smoky chipotle and tomato sauce, sharp with vinegar and dark with charred onion.

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RECIPE

Chicken Tinga

Chicken thighs shredded into a smoky chipotle and tomato sauce, sharp with vinegar and dark with charred onion.

Prep20 mins

Cook300 mins

Total320 mins

Servings8

chicken

mexican

pulled

main

slow-cooker

Ingredients

3 lb boneless chicken thighs
28 oz fire-roasted tomatoes
4 chipotles in adobo plus 2 tbsp adobo
2 onions, thickly sliced
5 garlic cloves
2 tbsp cider vinegar
1 tbsp dried oregano
2 tsp kosher salt

Preparation

Char the onion slices in a dry skillet until blackened in patches, 6 minutes. Raw onion over five hours goes sweet and flat; charring keeps an edge on it.

Blend the tomatoes, chipotles, adobo, garlic and oregano into a smooth sauce.

Lay the charred onion on the bottom, thighs on top, and pour the sauce over.

Cook on low 5 hours until the chicken shreds without effort.

Shred in the pot with two forks and stir it back through the sauce.

Finish with the cider vinegar off the heat and season. The acid at the end is what stops it tasting heavy.

Cook uncovered on high 20 minutes if the sauce is loose — tinga should cling to the meat.

Servings and Nutrition

Number of Servings in Chicken Tinga

Nutrition for 1 serving (1 cup)

340

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Protein 40.0g

47%

Carbs 12.0g

14%

Fat 15.0g

39%

Equipment Starter - Slow Cooker 1

Chicken Tinga

Chicken Tinga

Ingredients

Preparation