Recipe: Chicken tinga (pulled chicken in tomato sauce)

Tinga is a great Mexican dish that within its own boundaries is very versatile.  The pulled chicken meat has a great texture, and the tomato sauce can range from mild to rip-roaring hot depending on your treatment of the seasoning.  I would use canned whole tomatoes if possible for the puree - they usually have a better taste than other canned products.  If you happen to be making this in the prime of tomato season, you bet use fresh, but that's a short window of time, so this recipe goes with canned.  If you want to add some basic mirepoix to the simmering chicken thighs, go ahead, but you'll get some nice broth out of it regardless.

You will need:

1kg / 2.2lbs              boneless and skinless chicken thighs

1                               large white onion

300ml / 10fl oz         tomato puree

30ml / 2Tbs              chipotle puree (see Abuela's chipotle)

15ml / 1Tbs              brown sugar

4 cloves                    garlic 

5ml / 1tsp                 ground cumin

5ml / 1tsp                 smoked paprika

2.5ml / 1/2tsp           chili powder

to taste                      kosher salt

to taste                      black pepper

if needed                   vegetable oil

Method:

 - put the chicken thighs in a pot and cover with cold water - add mirepoix if you like

 - bring to a simmer and cook the chicken completely 

 - strain off the chicken and chill the broth

 - pull the chicken meat into shreds and set aside

 - julienne the onion, mince the garlic, and puree the tomatoes and chipotle

 - skim any chicken fat off the broth and use it to saute the onion - add oil needed

 - bring the onion to a golden brown and add the garlic

 - add the cumin, chili, and paprika and saute some more

 - add the brown sugar, tomato puree and chipotle puree and simmer

 - add the pulled chicken to the sauce and cook until the sauce just coats the chicken

 - season with salt and pepper

 - serve