Internet Shaquille's Chicken Tinga

 

Ingredients

• 2 lbs skinless chicken thighs
• 2-5 canned chipotle peppers
• 1-14.5-ounce can of fire-roasted tomatoes
• 3 tablespoons of jarred minced garlic
• 1 onion
• Olive oil
• 3 teaspoon kosher salt
• black pepper
• 1 teaspoon cumin
• 1 teaspoon oregano
• chili powder (optional)
• a whole bay leaf (optional)
• smoked paprika (optional)

Instructions

1. Chop the onion in the food processor.
2. Set the instant pot to "Saute" add the oil and let it get hot.
3. Add the onion and let it cook.
4. Toss in the chicken and brown it a bit (or if feeling lazy, drop it in frozen and don't worry about browning).
5. Plop in the rest of the ingredients.
6. Set the instant pot to "Pressure Cook" for 15 minutes. Quick release the pressure when it's done.
7. Take the the chicken out to cool.
8. Set the instant pot to "Saute". Use an immersion blender to turn the braising liquid into a smooth sauce.
9. Shred it by tearing it apart with your fingers.
10. Return the chicken to the bubbling sauce.
11. Serve chicken as part of nachos, tacos, tostadas, quesadillas, or enchiladas

Notes

• Shaquille uses a crockpot for this but I find the Instant Pot easier and faster.
• He is a chef so he chops his onion with a knife. So fancy!
• This is probably better if you mince garlic like Shaq, but I'm lazy so I used the jarred stuff.
• We'll often make this for meals through the week. If the chicken gets low, we'll heat it up with some canned beans and corn to pad it out a bit.

Original Recipe

Internet Shaquille's Chicken Tinga