Slow Cooker Tinga Chicken, With Chorizo and Potatoes
This slow cooker Southwestern inspired Chicken Tinga is full of flavor with poblano peppers, and plenty spicy excitement.
Servings 4
Calories 364kcal
Ingredients
- 1 14 ½ ounce can chopped tomatoes not drained
- 2 - 3 canned Chipotle Peppers in Adobo Sauce seeds and veins scraped away, plus 1 Tablespoon of the adobo sauce.
- 1 tablespoon Achiote Paste
- 4-5 cloves garlic peeled
- 2 pounds Boneless skinless chicken breasts or thighs
- ½ cup all-purpose flour
- 1 teaspoon Kosher salt
- ½ teaspoon Freshly ground black pepper
- 1 teaspoon New Mexico Red Chile Powder
- ½ pound Chorizo sausage ground
- 1 yellow onion diced
- 1 poblano pepper diced
- 2 cups potatoes 1 inch cubes
- 1 Tablespoon Sherry vinegar
- 1 teaspoon Mexican Oregano
- 1 tablespoon Worcestershire Sauce
- 16 ounce Refried beans canned. And warmed.
- 1 dozen Corn Tortilla Shells Tosted
Instructions
- In a food processor, blend together the canned tomatoes, the Chipotle peppers, achiote paste and garlic.
- Add the chicken to a large bowl and sprinkle with flour. Use your hands to mix well and coat.
- In a small bowl, mix together the salt, pepper and red chile powder. Add it to the floured chicken and use hands to distribute the seasoning.
- In a fry pan, (or your stove top friendly Slow Cooker insert) heat the pan over medium high heat. When hot, add crumbled Chorizo Sausage. Let it cook a couple of minutes to release some fat.
- Move the sausage to the edges of the pan and add half the chicken. Move the pan so the chorizo is somewhat off heat. Let the chicken sear for about 5 minutes, then turn. Sear the other side for a couple of minutes. Move the seared chicken to a plate, as you'll need to do this in two batches. And you may need to drizzle in some oil as you fry, depending on how much grease the chorizo creates.
- Once the chicken is seared and moved to a plate. I like to add a big splash of white wine, red wine or chicken stock to deglaze the pan. There's lots of flavor on the bottom of that pan. Use a sturdy spatula to stir all that flavor from the bottom of the pan.
- Add the chopped poblano and onion to the chorizo and let cook for about 2 minutes.
- Place the chicken on the bottom of the slow cooker. Top with the chorizo vegetable mix. Sprinkle the potatoes on top, then pour in the red sauce from the food processor.
- Sprinkle in the Mexican Oregano, Sherry Vinegar, and Worcestershire. Cover and cook on low 6 hours.
- Taking two forks, shred the chicken meat while still inside the pan. Stir well
- To serve, toast the corn tortillas directly over a gas stove grate, or in a hot comal stovetop. Spread the tortillas with refried beans. Top with Chicken Tinga mixture.
- Garnishes: chopped avocado, sliced pickled jalapenos, diced yellow onion, and Mexican crumbling cheese such as Cotija.
Video
Notes
Once this dish is complete, taste and adjust the seasonings. For example, I added a bit more salt for our taste, and additional New Mexico Chile Powder. The additional chile powder added more complexity and depth. It also adds more heat, so taste before you add.
If you simply don't like the heat from the Chipotle Peppers in Adobo, substitute a healthy teaspoon of sweet smoked paprika. Add more if needed after a taste test.
Nutrition
Calories: 364kcal | Carbohydrates: 21g | Protein: 52g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 1115mg | Potassium: 1384mg | Fiber: 4g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 40mg | Calcium: 79mg | Iron: 5mg
