HPK taruh disini
If yoù're not already familiar with smoky-sweet chicken tinga, know this — it is yoùr ticket to the most delicioùs shredded chicken tacos yoù'll make. And with the help of yoùr slow cooker, it is an absolùte breeze to pùll together. Jùst like classic chicken tinga, this version is cooked in a fùll-flavored tomato-chipotle saùce, stùdded with sliced onions, and hit with jùst enoùgh heat to keep yoù on yoùr toes.
INGREDIENTS:
- 4 boneless, skinless chicken breasts (aboùt 2 poùnds total)
- 1 teaspoon kosher salt, plùs more for seasoning
- Freshly groùnd black pepper
- 2 tablespoons olive oil
- 1 mediùm yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon groùnd cùmin
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 (14-oùnce) can tomato pùrée
- 2 canned chipotle peppers in adobo saùce, minced, plùs 1 tablespoon of the saùce
INSTRUCTIONS:
- Season the chicken all over with salt and pepper. Place in a single layer in a 4-qùart or larger slow cooker.
- Heat the oil in a mediùm skillet over mediùm heat ùntil shimmering. Add the onion and cook, stirring occasionally, ùntil soft, aboùt 5 minùtes. Add the garlic, cùmin, oregano, bay leaf, and the 1 teaspoon of salt, and stir to combine. Stir in the tomato pùrée, chipotle peppers, and adobo saùce and bring to a boil. Redùce the heat to low and simmer for 5 minùtes.
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