Tinga is traditionally a stewed chicken recipe served in tortillas. And it's amazing, I made it like that several times. However i'm kind of obsessed with my grill right now and the smoky flavor that adds to things so I adjusted this recipe to incorporate both. Because this is not longer cooked in liquid to add as broth for the sauce I added a bouillon cube. Totally worth it.
2 lb. boneless, skinless, chicken breast
Adobo seasoning salt
1 chicken bouillon cube
6 roma tomatoes, cut in half
2 tomatillo, cut in half
1 large onion, cut in quarters
4 - 6 cloves garlic
3.5 oz. adobo (half a can)
4 Tbsp. oil, divided
1 tsp oregano
1 tsp. cumin
Salt and pepper to taste
Cooked rice OR
Corn tortillas, warmed
Sliced cabbage, cilantro, red or green onions, and cojita cheese to serve
Preheat the oven to 450.
Brush the tomatoes, tomatillo, and onion with half of the oil and place in the oven. Roast the veggies for 15 minutes. Brush the garlic with oil and add to the pan. Keep roasting until the veggies are soft and starting to char in spots. Remove from the oven
While the vegetables are roasting season the chicken with the adobo season salt and grill on both sides until cooked through.
Place the roasted veggies, 1/2 c. water, bouillon cibe, canned adobo peppers, oregano, and cumin in a blender and blend until smooth.
Heat the remaining oil in a large saucepan. Add the tomato and vegetable puree to the pan and cook, stirring, for about 15 minutes.
Shred and/or chop the grilled chicken and add to the stew. continue stewing for 15 minutes. Taste for salt and pepper and adjust as desired.
Serve over rice or in warmed corn tortillas with sliced cabbage, cheese, cilantro, and onion.