TINGA VERDE DE POLLO CON CALABACITAS
by Sepi Z
Sepi Z
Ingredients
Onions 2 ea.
Garlic 8 ea.
Chicken breast 6 lb.
Tomatillos, husks removed, rinsed and quartered 4 lb.
White onion 1 ea.
Garlic, large, peeled 4 ea.
Jalapeños 4 ea. or as needed
Cilantro 2 bu.
Canola oil ½ cup
Zucchini, medium dice 8 ea.
Salt as needed
Avocado, sliced 4 ea.
Corn tortillas, 4” 48 ea.
Garnish
Directions
In boiling salted water along with the onion and garlic cook the chicken until cooked through. Remove the chicken, set aside to cool and shred the meat. Strain and reserve 1 cup of broth.
In a blender vase place tomatillos, onion, garlic, jalapeños and cilantro, process until smooth. Reserve.
Heat the oil in a medium skillet, and fry the meat for 10 minutes, stirring constantly, add the zucchini and the green salsa; add 2 teaspoons salt, reduce the heat and simmer until the sauce thickens and the zucchinis are cooked through, taste and add salt if needed.
Add reserved broth if needed.
Garnish with avocado slices. Serve with corn tortillas.
Recipe Note
Serving ideas:
As a main course serve the tinga with rice, beans, fried plantains and warm tortillas.
As tacos: Warm up corn tortillas, spread them with black bean paste, add the tinga and a slice of avocado.
Substitute parboiled and sliced red c’s potatoes or fingerlings for zucchini.