Mexican Chicken Tinga

Mexican Chicken Tinga


Ingredients:
3 pounds chicken breast
1 onion, peeled and quartered
3 cloves garlic, peeled and pounded
1 bay leaf
1/2 teaspoon peppercorns
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Instructions:
  • In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add quartered onions, smashed garlic cloves, bay leaf, salt, peppercorns, and enough water to cover.
  • Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
  • With a slotted spoon, remove chicken from pot and allow to cool to touch. Coarsely shred chicken and keep warm.
  • etc

  • For Full Instruction: onionringsandthings.com

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