Ingredients for Chicken Tinga
- Chicken on bones 1.5 kg (or 1 kg boneless chicken)
- Oil 2 tbsp
- Onion 1 big, chopped
- Ginger and garlic paste 1.5 tsp
- Canned chopped tomatoes 500 grams (or 500 gms fresh tomatoes, peeled and chopped)
- Salt to taste
- Black pepper powder 1/2 tsp
- Cumin powder 2 tsp
- Paprika powder 1 tsp
- Oregano 1 tsp
- Bell peppers 1.5, sliced (I used all three colors)
- Freshly chopped coriander
Ingredients for Pasta
- Oil 2 tbsp
- Onion 1, chopped
- Garlic clove 4, chopped
- Chicken cubes 2
- Oregano 2 tsp
- Canned chopped tomatoes 500 grams (or 500 gms fresh tomatoes, peeled and chopped)
- Chicken Stock + water
Preparation
- Chicken Tinga: Boil the chicken without salt or any other spice.
- Shred the chicken and keep aside.
- Discard the bones and reserve the stock for cooking pasta.
- In a cooking pot add oil, onion and ginger garlic paste. Sauté until start to turn golden.
- Add chopped tomatoes, salt, black pepper powder, cumin powder, paprika powder and oregano. Mix, cover and cook for 4-5 minutes on low flame until the oil appears on the sides.
- Add shredded chicken and bell peppers and stir fry the chicken to get rid of the odor of the boiled chicken.
- Add 1/2 to 1 cup of water. Cover and boil for 2-3 minutes. Garnish with freshly chopped coriander.
- Serve with pasta/boiled rice/buns/ or tortilla.
- Pasta: In a cooking pot add oil onions and garlic. Sauté for a few minutes until soft and add chicken cubes, oregano
- Add chicken stock and mix. Adjust the taste and add pasta to it. Add more water if needed to cover the pasta completely.
- Allow to cook on medium to low flame until the pasta has absorbed the liquid and is fully cooked.
- NOTE: you can add more water along the process of cooking if needed.
- Enjoy the pasta with Chicken Tinga!
Tinga Chicken with Pasta
Ingredients
Ingredients for Chicken Tinga
- Chicken on bones 1.5 kg or 1 kg boneless chicken
- Oil 2 tbsp
- Onion 1 big chopped
- Ginger and garlic paste 1.5 tsp
- Canned chopped tomatoes 500 grams or 500 gms fresh tomatoes, peeled and chopped
- Salt to taste
- Black pepper powder 1/2 tsp
- Cumin powder 2 tsp
- Paprika powder 1 tsp
- Oregano 1 tsp
- Bell peppers 1.5 sliced (I used all three colors)
- Freshly chopped coriander
Ingredients for Pasta
- Oil 2 tbsp
- Onion 1 chopped
- Garlic clove 4 chopped
- Chicken cubes 2
- Oregano 2 tsp
- Canned chopped tomatoes 500 grams or 500 gms fresh tomatoes, peeled and chopped
- Chicken Stock + water
Instructions
- Chicken Tinga: Boil the chicken without salt or any other spice.
- Shred the chicken and keep aside.
- Discard the bones and reserve the stock for cooking pasta.
- In a cooking pot add oil, onion and ginger garlic paste. Sauté until start to turn golden.
- Add chopped tomatoes, salt, black pepper powder, cumin powder, paprika powder and oregano. Mix, cover and cook for 4-5 minutes on low flame until the oil appears on the sides.
- Add shredded chicken and bell peppers and stir fry the chicken to get rid of the odor of the boiled chicken.
- Add 1/2 to 1 cup of water. Cover and boil for 2-3 minutes. Garnish with freshly chopped coriander.
- Serve with pasta/boiled rice/buns/ or tortilla.
- Pasta: In a cooking pot add oil onions and garlic. Sauté for a few minutes until soft and add chicken cubes, oregano
- Add chicken stock and mix. Adjust the taste and add pasta to it. Add more water if needed to cover the pasta completely.
- Allow to cook on medium to low flame until the pasta has absorbed the liquid and is fully cooked.
- NOTE: you can add more water along the process of cooking if needed.
- Enjoy the pasta with Chicken Tinga!