Sunday, October 7, 2012

Things to do with a Rotisserie Chicken: Mexican

With the school year starting back up, things have been super busy for me at home. Rotisserie chickens from the store have provided me a much needed time-saver for weeknight dinners. I have a few recipes to share. Leave me a comment if you are wanting a recipe in another genre, and I'll experiment!

Mexican: Chicken Tinga
*This recipe comes from my mom, I know right?! She doesn't love to cook, which I've mentioned before, but the few dishes she does make, she makes well :) I believe she first tried Chicken Tinga when a lady brought it to work...(right mom?)

1 rotisserie chicken
1 yellow onion, sliced or chopped (depending on whether you like the taste of onions, or more of an essence)
1 clove garlic
1/2 c vegetable oil
1 lb can crushed tomatoes
1 (7oz) can chipotle peppers in adobo sauce (look in the Mexican section at store); you will use 1-2 peppers and the juices; pre-chop your peppers
1 small can (4oz I believe) tomato sauce (Mom likes the roasted garlic one...)
1 tbsp chicken bouillon granules
   *Ok, it is important that you buy the granules...and you can't find them everywhere. Look in the spice section of your grocery store. The bouillon cubes like you're used to won't work...tried them the first time and major fail. The granules look like yellowish powder, not wrapped in foil...

Toppings/additions you like: shredded lettuce, sour cream, black beans, shredded cheese, avocado, etc. (if you eat things like tortillas, this can be served on a tostada or in a tortilla, but it's great without!)

Take meat off chicken and shred it up with your fingers or a fork. Heat oil on medium. Add onions and garlic and cook until onions are transparent. Add crushed tomatoes,  chopped peppers, sauce from can of peppers, tomato sauce, chicken bouillon granules, and shredded chicken. Heat until mixture thickens.

**Note: My original recipe says to put the crushed tomatoes, peppers, sauce, tomato sauce and bouillon in a blender or food processor and process until smooth, but I don't really see a need for that step. Just makes sure you give your mixture enough heat time so everything cooks together, and you'll be fine!

Serve Tinga atop shredded lettuce and top with your fixin's. M-m-m-m.

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