I may have discovered my new favourite way to have chicken with this week’s recipe, Chicken Tinga Tacos from alexandracooks.com. Hot and spicy, the chicken was great wrapped in a flour tortilla with a little soured cream and guacamole. I admit I was a little skeptical that the chicken would cook through in 25 minutes, but it did (confirmed with a thermometer). Relatively quick and easy when you’re in need of a Mexican food fix.
I think the linked recipe is just about perfect and the only thing I’ll do differently next time is reduce the sauce a bit more before adding the chicken. I also tasted frequently when adding the peppers – they’re pretty hot, so it’s best to add a little at a time rather than everything at once. While they may not be widely available, that chipotle peppers in adobo sauce can be found in the UK or ordered online (note to self: bring more back next trip to the US!). One further helpful hint – it took me some time, once we moved here, to figure out that cilantro and coriander were the same thing, after numerous fruitless attempts to find cilantro in the local supermarket.
For the wine pairing, I picked a Zinfandel from Sonoma Valley (Deering 2008 Maus Vineyards Zinfandel). With great black cherry notes, spice and rich tannins, this wine wasn’t overpowered by the spiciness of the dish.