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Tinga is a tomato-based sauce that coats chicken so well. If if you think you overcooked the chicken, the sauce keeps it moist. Once you make a big batch of this kitchen, you can put it on tostadas, in tacos, or on a salad and eat it during the week in a pinch. While it may take a little more time to make the chicken and sauce, it’s a great meal to make on a day that you have plenty of time and want to make your house smell like a grandma is making chicken soup. 

• 1 chicken, cut in half or quarters
• 2 garlic cloves
• 1/2 onion
• 2 bunches asparagus, trimmed
• 1 lb mushrooms sliced
• 2 ears corn in husk

Tinga Sauce-

• 3 tomatoes
• 1/2 onion
• 2 garlic cloves
• 1/2 cup water
• 1-2T chipotle or smoked pepper paste (optional)(usually found in can, Ethnic aisle)
• 1 T oregano
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 T oil

Garnish (optional)

1-2 cups brown rice, Romaine lettuce, 2 avocados, lime, red onion, queso fresco, corn nuts, cilantro

Directions:

1. Roasting corn: Preheat oven to 400 F. Place corn in husks into oven for 45 minutes or until kernels are tender to eat. (Can also cut off kernels to save cooking time)

2. Boiling chicken: In a large pot, boil the chicken with 2 garlic cloves and 1/2 onion, roughly chopped. Boil for 30-45 minutes or until meat is no longer pink at the bone. You will see the meat starting to fall off the bone for the legs. Set aside when done, save some strained liquid, about 1 cup (for sauce). Shred the chicken and discard bones when cool enough to handle. (This is easiest done in a 13×9 pan with two forks even when hot)

3. Tinga sauce: Make the sauce in a blender. Blend all sauce ingredients except oil. Add 1/4-1/2 cup of reserved chicken broth if you need to thin the sauce. Then, in a large pot or frying pan, heat 1 tablespoon oil and stand in back, pour blender contents into the pot. Then, lower the heat and simmer for 20-25 minutes.

4. Cook chicken in tinga: Place chicken into pan with sauce and simmer for 20 minutes or more (no crime cooking longer here, chicken will stay moist).

5. Roasting vegetables: Meanwhile mix the asparagus and mushrooms in a large baking sheet with a couple teaspoons oil and 1/2 teaspoon salt. Roast in the oven for 20 minutes or until soft and slightly golden brown. When the corn is ready and cool enough to handle, cut the kernels from the earn and mix with the veggies.

6. Serving: Start with a base of rice or quinoa, then, spoon on some shredded chicken tinga. Add your veggies, corn, chopped avocado, lime cilantro and cheese if you like.

This recipe is a GREAT batch recipe, meaning you can make a big batch on Sunday and the chicken heats up so well the following days. Serve it on salad or in tacos for variation.