Sherry-Infused Spanish Tinga
A sophisticated version deglazed with dry Spanish sherry for added depth.
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Ingredients
- 2 pounds Chicken thighs, skinless and bone-in
- 3/4 cup Dry Amontillado Sherry
- 3 tablespoons Chipotle peppers in adobo sauce, minced
- 2 large White onions, thinly julienned
- 28 ounces Fire-roasted tomatoes, crushed
- 5 units Garlic cloves, microplaned
- 1 tablespoon Smoked Spanish Paprika (Pimentón de la Vera)
- 1 teaspoon Mexican oregano, dried
- 1 cup Chicken bone broth
- 2 units Bay leaves
- 3 tablespoons Extra virgin olive oil
- 1 to taste Kosher salt and cracked black pepper
Instructions
- 1
Season chicken thighs aggressively with salt and pepper, then sear in a heavy-bottomed Dutch oven with olive oil over medium-high heat until deeply browned on both sides.
- 2
Remove chicken and set aside; in the same fat, sauté the julienned onions for 10-12 minutes until they reach a dark golden caramelization.
- 3
Add the microplaned garlic and smoked paprika, toasting for exactly 60 seconds until fragrant but not bitter.
- 4
Deglaze the pan with the dry Amontillado Sherry, scraping the fond from the bottom, and reduce the liquid by half to concentrate the nutty esters.
- 5
Stir in the crushed tomatoes, chipotle peppers, oregano, and bay leaves, then return the chicken and any accumulated juices to the pot.
- 6
Add the bone broth to barely submerge the meat, bring to a gentle simmer, cover, and braise in a 325°F oven for 75 minutes until the collagen has fully broken down.
- 7
Remove the chicken, discard bones and bay leaves, shred the meat finely, and return it to the pot to incorporate with the sauce.
- 8
Simmer uncovered on the stovetop for an additional 15 minutes to emulsify the sauce into a thick, glossy lacquer that coats the meat.
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