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, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!