So—I used rotisserie chicken that I bought! So easy, gives you more than white meat which I think adds flavor. Plus with the carcass I made the broth needed in the recipe. Shredded by hand, added to sauce after the reduction. Simmered together maybe 5’.
Next time I’ll make double the sauce, freeze half, and then all I need to do is shred the rotish chicken, add sauce, simmer for 5’.
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Recipe: https://www.seriouseats.com/chicken-tinga-spicy-mexican-shredded-chicken-recipe
So—I used rotisserie chicken that I bought! So easy, gives you more than white meat which I think adds flavor. Plus with the carcass I made the broth needed in the recipe. Shredded by hand, added to sauce after the reduction. Simmered together maybe 5’.
Next time I’ll make double the sauce, freeze half, and then all I need to do is shred the rotish chicken, add sauce, simmer for 5’.