This recipe comes from a dear lady in our church. She served it to my family for dinner once and we ALL loved it! Once we got through the Spanish/English translation and factored in the “this is how grandma cooks it” it turns out that it is quite simple to make. I am certain that I have made this in a way that may not be truly authentic BUT every time I have made it for others, they have loved it! I want to make it at least once a week and it’s so simple to do, that it is possible!
Abue Isabel’s Tinga de Pollo
chicken in a pot large enough to cover with water. Cover with water.
Cook on medium heat until chicken is cooked through, remove from water. Shred and set
aside.
a large pot (I use my non-stick dutch oven) cook onion and garlic in
olive oil on medium until tender. Mix in tomatoes, both canned and fresh.
Add chipotle peppers a little bit at a time to taste. I would say to
start with 1/4 of the can first. You can always add more. Mix in knorr.
Add chicken and allow to simmer for 20 minutes or longer. Add salt to
taste and more chipotle peppers as desired.
Start
with a large pot (I use my other Dutch oven) Cook onion and garlic in
olive oil over medium heat until tender. Add water and Knorr and bring
to a boil on high heat. Add rice and lower heat to medium. Cover and
allow to simmer until rice is tender.
