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)

·         2 large crock pots

  •      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
  • 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


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