You can find my recipe for chicken tinga here. It’s as simple to make as it is vibrant in taste. Best of all the dish freezes up extremely well. That means you can make a huge batch of tinga, then portion out and freeze for future dishes. A quick defrost in the microwave and reheating in a pan is all it takes for a perfect weeknight dinner addition.
Here I’ve plated alongside some pan fried potatoes. Simply peel and dice a couple of russet spuds before soaking in water for half an hour. Drain and dry then fry in a pan on medium heat for 25-40 minutes. The crisp potatoes are a wonderful foil to the chicken.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!