POULTRY RECIPES
With chicken, duck, and turkey, these Mexican dishes put poultry at the centre. Follow these recipes to make your own great tasting dishes.
Poultry Recipes
Chicken Tinga
From 'Tu Casa Mi Casa' by Enrique Olvera
An easy to cook meal with easy to source ingredients.Ingredients
- 455g skinless, bonless chicken breast
- 2 large white onions, 1 halved and 1 sliced
- 6 cloves garlic, 3 whole and 3 sliced
- 1 tbsp salt, plus more to taste
- 3 tbsp vegetable oil
- 4 dried chipotle chillies, chopped to a paste
- 9 plum tomatoes, roughly chopped
Recipe
- In a medium pot, combine the chicken, onion halves, whole garlic cloves, and a tablespoon of salt.
- Add water to cover and bring to simmer over medium-high heat. Simmer, uncovered, until the chicken is cooked through, 30-40 minutes, skimming occasionally to remove any impurities.
- Remove the chicken from the broth and let rest until it is cool enough to handle. Using your hands, pull or shred the chicken and reserve. Strain and reserve the broth as well.
- In a medium to large pot, heat the oil over medium heat. Add the sliced onion and garlic and cook for about 5 minutes, until translucent.
- Add the reserved shredded chicken, the chipotle chillies, tomatoes and 240ml of the chicken broth.
- Cook for 5-10 minutes, until the tomato breaks down. Serve hot or let cool and refrigerate for up to 1 week.
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