Saturday, July 20, 2019

Chicken Tinga #Recipe @PegCochran

One night I had a good bit of chicken leftover from a rotisserie chicken (a godsend to busy writers and workers everywhere!) and I wanted to use it up by doing something a little different.  This recipe fit the bill.  It had a unique flavor and was different from the usual tacos since it's served on grilled corn tortillas (which have less fat by the way than the formed shells that come in a box.)

It came together very quickly, which is another plus!  It has a nice kick to it--if that isn't your thing, you can dial back on the chipotle peppers.

1 tablespoon extra-virgin olive oil
1 cup roughly chopped sweet onion
2 garlic cloves, minced
3 tablespoons pureed chipotle peppers in adobo
1 teaspoon dried oregano
½ teaspoon ground cumin
¾ cup canned crushed fire-roasted tomatoes
¼ cup chicken stock
½ teaspoon kosher salt
3 cups shredded rotisserie chicken
10 six-inch corn tortillas
2 ripe avocados, sliced
¼ cup chopped fresh cilantro
½ cup diced red onion
Sour cream (optional)

 Heat oil over medium heat and add onion.  Saute until tender, approximately four minutes.  Add garlic and cook for 30 seconds or so.  Stir in the chipotles along with the oregano and cumin and heat for one minute.  Add tomatoes, stock and salt to taste.  Bring to a simmer and cook seven minutes.

Add above mixture to a blender or food processor and blend until smooth.  Return to pan over low heat.

Add chicken and cook for five minutes to heat chicken and blend flavors.

Warm tortillas by placing over a gas flame on stove top or grill until edges are charred.  Keep warm on a plate covered with a towel.

Top tortillas with chicken mixture and garnish with avocado, red onion, cilantro and optional sour cream.

An intrepid 1930s Manhattan socialite uncovers deadly secrets during an assignment to the Hamptons in this riveting historical cozy mystery for readers of Victoria Thompson, Anne Perry, and Rhys Bowen.

Westhampton, 1938. To the dismay of her well-to-do family, Elizabeth “Biz” Adams is quickly establishing herself as a seasoned photographer over at the Daily Trumpet. Growing more confident in her decision to pursue a career, Elizabeth is thrilled when she and her reporter sidekick, Ralph Kaminsky, are sent to Long Island to cover the story of a young maid found dead in one of the glamourous summer homes in the devastating aftermath of the Great New England Hurricane—also known as the Long Island Express.

At first it’s assumed that the young woman was caught in the terrible storm, but when a suspicious wound is found on the side of her head, the police suspect murder. The maid’s death becomes even more tragic when it’s discovered she was pregnant, and with Elizabeth and Kaminsky at the scene of the crime, the Daily Trumpet scoops all the other papers in town.

The young woman’s boyfriend emerges as the likeliest suspect. But as Elizabeth follows the story, she begins to wonder whether someone in the household of the maid’s employers might be responsible—someone who’ll stop at nothing to keep the truth about the baby’s paternity hidden.


  1. Thank you for sharing this wonderful recipe. Ohh but this book looks good

  2. Rotisserie chicken is on sale at a local grocery every Monday here, and what a timesaver, right? I haven't made tinga in a long time (usually use pork, but chicken will be scrumptious)so you can bet I'll be making this recipe ASAP! Thanks for sharing!

  3. That sounds quite tasty. And the prep won't heat up the kitchen too much.
    If you have a immersion blender, you can do it all in one pat.