Tinga de Pollo

Haynes

Scolded Chicken

1 whole small chicken

2 garlic toes

14.5 oz can diced tomato

7.5 oz can chipotle, whole, half, or less, as desired

1 teaspoon Oregano

salt and pepper to taste

1 tablespoon of oil

1 white onion, sliced

Cover the chicken with water. Bring to a boil and lower heat to simmer for 30 minutes.

Remove the chicken. Once cool enough to handle pull the meat off the bones and shred.

Blend the garlic, tomato, chipotle, and Oregano. Use 1 cup of chicken stock from boiling the chicken as needed. Season to taste with salt and pepper.

Heat the oil in a pan. Saute the sliced onions in the heated oil for 4 minutes, until translucent. Add the shredded chicken. Mix to combine well and heat through. Add the sauce. Return to simmer and simmer for 10 to 15 minutes until proper consistency.

Serve over rice, in a taco or wrap in a burrito.

Top with Cotija, chopped cilantro, Mexican crema.

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