Chicken Tinga {Secret Recipe Club Reunion}

Tacos - who can ask for more than tacos?! Everyone loves tacos, right? Chicken and onions cooked in a spicy fresh tomato sauce make for an extra yummy taco! This post is part of the Secret Recipe Club Reunion! Man I have really missed this event! I always looked forward to getting my blog assignment every month. I have so much fun perusing other people's food blogs and picking recipes to try! This time was no exception. I was given Shockingly Delicious as my blog assignment and really enjoyed looking through Dorothy's extensive collection of recipes. Before I decided on the Chicken Tinga, I was also thinking of making her Mac n' Cheese Impossible Pie, Cherry Chipotle Meatloaf Cupcakes, or her Scotch Tea Cookies (I'm still going to make these sometime soon). We were not at all disappointed in these tacos - they were delicious! I had never even heard of Chicken Tinga before finding it on Dorothy's blog. I love trying out dishes that are completely new to me. These tacos were easy to make and very flavorful with a kick from the chipotle. We topped ours with sour cream, crisp shredded lettuce, cheddar cheese, and avocado. This dish will serve about four people. The only changes I made to this recipe was the addition of some salt and slightly more chicken.

Chicken Tinga
1-1/4 - 1-1/2 lbs. boneless, skinless chicken thighs
4 peeled garlic cloves
2 tablespoons olive oil
2 onions (I used sweet yellow), halved and sliced
3/4 teaspoon cumin
salt to taste
2 large tomatoes
1/2 teaspoon ground chipotle powder

Place the chicken and 2 of the garlic cloves in a pot and cover with cold water. Cover and bring to a boil and then turn to the lowest heat. Simmer for 20 minutes.

While the chicken cooks, heat the oil in a large skillet. Add the onions and cumin and a large pinch of salt. Sauté for about 10 minutes, until soft and starting to brown, stirring occasionally.

While the onions are cooking, cut the tomatoes in half and scoop out the seeds with your fingers and discard. Chop the tomato and put in a blender with the 2 remaining garlic cloves and the chipotle. Blend until it is a smooth sauce.

When the onions are cooked, stir the tomato sauce into the skillet. When the chicken is cooked, remove from the pot (leave cooking water in pot) and shred with two forks. Add the shredded chicken to the skillet. Simmer for 5-10 minutes, until everything is combined and bubbly. Taste and season for salt, if needed. If it becomes to try, add a bit of the chicken cooking water.

Serve on tortillas or tostadas, or use as a burrito filling or in a rice burrito bowl with your favorite toppings.

What was I cooking one year ago?: Pennsylvania Dutch ham, green beans, & potatoes
Two years ago?: Buffalo chicken burgers
Three years ago?: spicy tofu & pinto beans (Sofritos)
Four?: lemon buttermilk pie
Five?: rabbit cacciatore
Six?: pasta w/ leeks & oyster mushrooms
Seven?: Brazilian shrimp stew
8?: lemon & vanilla bean sugar cookies

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