Andean Spice Chicken Tinga
Incorporates cumin and oregano common in Peruvian poultry dishes.
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Ingredients
- 2 lbs Chicken breast, boneless and skinless
- 2 large Red onions, thinly sliced
- 4 cloves Garlic cloves, minced
- 3 tablespoons Aji Amarillo paste
- 14 ounces Canned crushed tomatoes
- 1 1/2 teaspoons Ground cumin
- 2 teaspoons Dried Peruvian oregano
- 1 cup Chicken stock
- 2 tablespoons Vegetable oil
- 1 teaspoon Smoked paprika
- 1 to taste Salt and black pepper
Instructions
- 1
Poach the chicken breasts in lightly salted boiling water for 15-20 minutes until cooked through, then shred with two forks and set aside.
- 2
In a large skillet or caldero, heat the vegetable oil over medium heat and sauté the sliced red onions until they become translucent and soft.
- 3
Add the minced garlic and Aji Amarillo paste to the onions, stirring constantly for 2 minutes until the mixture is fragrant and bright orange.
- 4
Stir in the ground cumin, smoked paprika, and dried oregano, allowing the spices to toast slightly in the oil for 30 seconds.
- 5
Pour in the crushed tomatoes and chicken stock, bringing the sauce to a gentle simmer for 10 minutes to allow the flavors to meld and thicken.
- 6
Fold the shredded chicken into the sauce, ensuring every strand is well-coated in the spiced tomato and aji mixture.
- 7
Simmer the entire mixture for another 5-7 minutes on low heat, adding salt and pepper to taste.
- 8
Serve warm over white rice or inside toasted tortillas, garnished with fresh cilantro if desired.
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