Jicama Grill’s Tinga

Ingredients:

1/4 cup olive oil
1 large yellow onion, halved and sliced thinly
1 Tbsp. white pepper
1 Tbsp. salt, or to taste
4 oz. can chopped chipotle chiles in adobe sauce, or to taste (to use dried chiles, rehydrate in hot water first)
1 whole chicken, innards removed
15 oz. can puréed tomatoes
2 whole limes
1 bunch fresh cilantro, minced
deep-fried corn tortilla strips for garnish

Instructions:

In a stock pot or Dutch oven, heat the oil until it shimmers. Add the onion and cook, stirring only occasionally, until the onions are completely wilted and a golden brown color (about 20 minutes). You may need to lower heat to keep onions from burning.

Add the pepper, salt and chipotle chiles. Place the chicken in pot and pour in enough water to cover the chicken. The water should be 1″ above the top of the chicken (this is difficult because the chicken floats a little. I used 12 cups of water, but it will depend a bit on the size of your pot). Cover, and bring the pot to a boil. Lower the heat to medium-low and simmer until the chicken is cooked through, about 30 minutes.

Remove the chicken from pan and pick all the meat from the bones. Return the meat to the broth and add the pureed tomatoes, and warm through. Squeeze the juices from the limes and add to the pot. Add most of the cilantro, but reserve a bit of the cilantro to garnish each bowl. Garnish the bowls additionally with deep-fried corn tortilla strips (or purchased tortilla chips).

Yields 4-8 servings (as either a main course or a side dish).

Recipe from www.thatsmyhome.com.