Chicken Tinga

Add All ingredients to a large stockpot over medium-high heat. Once the liquid starts to bubble turn the temperature down to a medium-low and allow the pot to simmer. Simmer for 1 hour or until chicken is tender and breaks apart easily.

CWA Note: Heat tolerance is a big thing with this dish. The recipe calls for 1 chipotle pepper, however, you can use as many or as few peppers as you like. To be honest with you, I typically add 3-4 and remove all of them within the first 20 min of cooking. This gives me flavor and not all the heat.

After an hour of simmering on medium-low heat, Remove the Chipotle pepper.

CWA Note: this is the appropriate time to taste and adjust the flavor of your Tinga. If your tinga is too spicy add 2 tablespoons of sugar.

Remove all chicken from the pot and place in a large bowl, for me, I never get every piece of chicken out because some break apart and that's ok. With 2 forks gently pull apart and shed all the chicken.

CWA Note: If some of the chicken is not breaking apart as you remove it from the pot then it has not cooked long enough. Let the pot simmer for an additional 10-15 minutes and try again.

Using a blender, pulse blend approximately 60-70 percent of the liquid in your pan.

Add the chicken and blended liquid back to your pan and mix all of it together and simmer on low for 10-15 min.