Chicken Tinga

This recipe comes from Shauna from Gracepoint Austin. If you have any recipes you'd like posted, please email me.

Chicken Tinga (Serves 30)

Equipment:

·         2 large crock pots

Ingredients:

•      40- Roma Tomatoes
•        5- (24 oz.) Picante Sauce (Medium)
•        5- Large Yellow Onions
•        6- Jalapeno Peppers
•        15 cups- Rice (white or brown)
•        100oz.- Mixed vegetables (corn, peas, carrots)
•        10 lbs Chicken (diced)
•        Cilantro (chopped)
•        Olive Oil
• .   Chili Powder
• .   Cumin
• .   Garlic Powder
• .   2 boxes- Chicken Bouillon Cubes
• .   Salt & Pepper

Procedure

• Cook rice
• Cook mixed veggies ; set aside
• Dice Roma Tomatoes (small); set aside
• Dice Onions (small) set aside
• While rice is cooking prepare chicken. Dice chicken & season with Chili Powder (generously), Cumin (moderately), Garlic Powder (generously), Salt & Pepper. ([All to taste] make sure chili powder doesn’t have salt or it will be too salty.) Cook the chicken in a small amount of olive oil (enough so that the chicken won’t stick to the pan.)
• While chicken is cooking divide tomatoes, picante sauce, and onions into two crockpots and turn on HIGH heat.
• Cut stems off Jalapenos and place WHOLE Jalapeno into crockpots;  divide b/w 2 crockpots (If you decide to cut it up it will be spicy, but up to you!.. remember the heat is in the seeds!- it adds a nice flavor if you leave it whole and it’s not too spicy!)
• When Chicken is cooked, shred; divide into the two crockpots.
• Dissolve 5 chicken bouillon cubes in a little warm water & divide into the 2 crockpots.
•  Let mixture cook for 1 hour in crock-pot or until all the vegetables are soft (should look like a stew-> w/ less liquid than ingredients-but there should be liquid).
•  Add more salt/pepper if necessary
•  Mix rice w/ chicken bouillon(to taste, be careful-its salty) and mixed veggies
•  Serve Chicken Tinga over the Mixed Veggie Rice.
• Garnish w/ Cilantro :D