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A plate of chicken tinga. Tinga (Spanish: tinga de pollo) is a Mexican dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It is often served on a tostada and accompanied by a layer of refried beans. It can be topped with avocado slices, crumbled cheese, Mexican crema, and salsa.
Stir in the chicken and let everything simmer over medium-low for another 5 minutes or so. To assemble, you’ll either want to fry some tortillas or pick up some store-bought tostadas.
El Pollo Loco (The Crazy Chicken) started in the mid-70s as a single restaurant in Sinaloa, Mexico. The restaurant chain expanded into the United States in 1980 and now operates more than 500 ...
The prevalence of chickens is due to almost the entire chicken being edible, and the ease of raising them. The chicken domesticated for its meat are broilers and for its eggs are layers. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. [2] Chicken was one of the most common meats available in the Middle Ages.
This recipe makes a spicy chicken mixture to fill tortillas, although simple shredded rotisserie chicken would work in a pinch. Try simmering the chicken in the sauce for 10 minutes before serving ...
Tinga (dish), a Mexican dish usually prepared with shredded beef or chicken This page was last edited on 16 ...
Think elote, the ever delightful Mexican street corn, but include some chicken for a one-pan chicken dinner. Comforting yet bright with fresh lime and smoky spices, the dish lifts the mood and ...
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