Tinga De Pollo Gavacho

Recipe by ROV Chef
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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large sauce pan combine the chicken, dried peppers, the can of tomatoes, the chicken broth, and one of the chipotle peppers with 1 tablespoon of the adobo sauce. Bring this to a boil, then simmer over med-high heat until the chicken is done.
  • Remove the outer paper skin from the tomatillos and the stem. Core them and dice them. Leave them in big pieces.
  • Puree the rest of the chipotles with their sauce.
  • French cut the onions, and cook in a large skillet with the butter and the salt. Cook over a medium heat until tender and starting to brown.
  • Add the diced tomatillos and and 3 table spoons of the chipotle puree to the onions and cook over medium low heat until the everything is real soft and caramelized. Add more if you like it hot.
  • When the chicken is done, remove from cooking broth, reserving for later and shred the meat with a couple of forks.
  • Add the chicken to the onion mixture and mix well. Add about a half a cup of the cooking broth to the mixture. Add more if it's still too dry.
  • Serve hot and enjoy.
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