Chicken Tinga Dip Recipes

Steps:

• Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer 30 minutes, stirring occasionally. Remove from heat.
• Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
• Pour broth through a strainer into a large bowl.
• Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
• Transfer reserved boiled onions to a blender. Add chipotle peppers and the adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid. Pulse on and off until mixture is partially blended. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
• Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
• Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with crumbled cotija cheese and cilantro.

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
• Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

Steps:

• Blend water, tomatoes and peppers in blender until smooth.
• Heat dressing in large saucepan on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in tomato mixture; bring to boil, stirring occasionally.
• Add chicken; stir. Cover; simmer on low heat 10 min. or until heated through, stirring occasionally.
• Spoon dip into serving dish; top with sour cream. Serve with chips.

Steps:

• Heat oven to 350ºF.
• Cook onions in medium skillet sprayed with cooking spray on medium heat 5 to 7 min. or until tender, stirring frequently. Remove from heat.
• Add chicken, chipotle sauce and bouillon; mix well. Stir in cream cheese and 1/2 cup shredded cheese.
• Spoon into 9-inch pie plate sprayed with cooking spray; top with remaining shredded cheese.
• Bake 10 min. or until heated through.
• Top with remaining ingredients.

Steps:

• In 4- to 6-quart stockpot, place water, 2 teaspoons salt, chicken, quartered onion and whole garlic clove. Cover; simmer over medium- to medium-high heat about 30 minutes.
• Remove chicken, onion and garlic from broth; set aside to cool. When chicken is cool, shred. Reserve chicken and broth.
• In blender, place boiled onion and garlic clove, quartered tomato, chipotle chiles including adobo sauce, 2 teaspoons salt and enough chicken broth to fill blender halfway. Cover; puree until smooth. Set aside.
• In deep 12-inch skillet, heat oil over medium heat. When hot but not smoking, stir in chopped onion; cook about 2 minutes or until soft and translucent. Add chopped tomatoes and chopped garlic; cook 2 minutes longer.
• Add shredded chicken, chipotle sauce from blender and more chicken broth if too dry. Heat to boiling. Reduce heat; simmer 20 minutes. Add salt to taste.
• To serve, heat tostadas as directed on package. Place 1 tostada on each serving plate. Spoon on some of chicken mixture over each tostada. Top each with lettuce, 1 or 2 slices ripe avocado, crumbled queso fresco, crema, salsa and/or radishes.