Chicken Tinga Recipe- Spicy Mexican-Style Stewed Chicken in Chipotle Sauce

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  • Daniel Preciado
    Daniel Preciado 4 days ago

    Add oj. And juice from jalepenos in a can

  • Talal Ahmed Qureshi
    Talal Ahmed Qureshi 8 days ago

    "You guys are the bosses of your sauces", could have rhymed.

  • oldskool bray
    oldskool bray 16 days ago

    Your voice is so irritating

  • aw
    aw 21 day ago

    "one of these lunatics that doesn't like chicken thighs" hahaha agreed.

  • Chris Hansen
    Chris Hansen 25 days ago

    yummy!

  • Christian Marx
    Christian Marx 25 days ago

    Great recipes and great way of presentation, but the rhythm you're talking really finishes me. Hard to watch a video till the end.

  • Psycho Gaming
    Psycho Gaming 27 days ago

    Or I can have that with pasta or rice... Or just grab a spoon and dig in...

  • Toophless One
    Toophless One 27 days ago

    This works well with pork too

  • Shawn Mueller
    Shawn Mueller Month ago

    'Homemade chicken stock...' ... priceless!!

  • Zone07
    Zone07 Month ago

    The way he talks gets annoying pretty quick. Seems to be getting worst each time.

  • Yulma Rodriguez
    Yulma Rodriguez Month ago

    My mom couldn’t stand your voice but great recipe bro!

  • Fred Fable
    Fred Fable Month ago

    BULL SHIT! This is not Tinga...must have REPOLLO! (Cabbage or coleslaw)

  • Michael Billington
    Michael Billington Month ago

    It's great for tacos but I actually serve mine over rice... makes a very interesting plate for dinner guests...

  • Dennis Hunt
    Dennis Hunt Month ago

    I don't know where I can source some of the Chipotle peppers in adobo sauce in Australia. Could you please put a picture of the can or jar so I can see the brand please.

  • TheYoyozo
    TheYoyozo Month ago

    I made this and it is very good. The reality though is that you could use battery acid to poach the thighs and it wouldn’t matter since chipotle chilies in adobo sauce absolutely crushes whatever else gets thrown in the pot. So relax, enjoy and don’t worry about screwing up this recipe.

  • Pam Potla
    Pam Potla Month ago

    Hello chef John, thank you for all your recepies. With just few ingredients you can prepare a wonderful meal. Love them all. I have a request to ask, in this recepie what can I use in place of wine.
    Greatly appreciate you’re advice sir...🙏🏼

  • peace4102
    peace4102 Month ago

    Your personality is great!....I love all your rap references!! 99 problems

  • sharishaBIGBROWNEYES mccoy

    I can't help but laugh 😂😂 your voice 😂😂😂😂😂😂 thanks for sharing this video!

  • sharishaBIGBROWNEYES mccoy

    Omg! I JUST ordered this@ a spot by my house! It was 🔥🔥🔥

  • Beatrice Moscozo
    Beatrice Moscozo 2 months ago

    Omggggggg im making it and its already so good i swear my baby daddy gon love me

  • Beatrice Moscozo
    Beatrice Moscozo 2 months ago

    I like the way u talk lol

  • Måns Sundin
    Måns Sundin 2 months ago

    Where is he from

  • rc121crx
    rc121crx 2 months ago +1

    Pinch or a punch ?

  • Essie S
    Essie S 2 months ago +1

    My Mexican friend used to make the most amazing Tinga! Stealing this recipe thanks guy!

  • Fil Am
    Fil Am 2 months ago

    Umm...yum. I'm definitely going to try this...with chicken first, but I think pork would work great too.

  • Selma
    Selma 2 months ago +1

    Yaaassss more low carb 😍😍😍

  • Mel Moultrie
    Mel Moultrie 2 months ago +1

    This seems like one of those dishes that gets better the older it gets mmm

  • John Cannibal
    John Cannibal 3 months ago

    The inflection in his voice is so bizarre and unnerving and makes these videos so hard to watch.

  • 101 Life
    101 Life 3 months ago +1

    Chef John, when did you become Chinese, speaking too fast that I missed some of your words!!!! Slow down a little please! !!

  • Marina S
    Marina S 3 months ago

    Love the videos, but the narrating voice is driving me nuts!

  • FanfareT.Loudest
    FanfareT.Loudest 3 months ago +1

    This looks great! I might make it myself this week (though I will reduce the chipotle peppers maybe mix them with peppers that have some sort of homemade sweetness I would add to them because my family doesn't like stuff that's too spicy!).

  • Satish
    Satish 3 months ago +1

    @ 6:38 "But if you are one of these lunatics that dont like chicken thighs, this exact same recipe will work with chicken breasts." Well said, really well said.

  • SpinCycle
    SpinCycle 3 months ago

    You are the kinga of your tinga.

  • J Williams
    J Williams 3 months ago

    You rock Chef John!

  • darrin bell
    darrin bell 3 months ago

    Made it last night,,,, so good

  • CB
    CB 4 months ago +1

    Hi Chef John! I just made this recipe after searching your channel for chicken recipes. Instead of just thighs, I used a whole chicken and skipped the blending step since my crushed tomatoes and chipotle sauce were conveniently already smooth. I also added a beef cube instead of chicken because I didn't have any on hand but I still wanted that extra savoury flavour. My family loves it! We even have leftovers to enjoy for tomorrow. Thanks for the recipe~

  • aaron call
    aaron call 4 months ago

    Love it. I add some bacon and just do the whole thing in a slow cooker.

  • Charles Manning
    Charles Manning 4 months ago

    I just watched your video for Spaghetti Squash, was wondering if you thought about revisiting that recipe? And do you think that this recipe would make a good topping for spaghetti squash?

  • christopher reynoso
    christopher reynoso 4 months ago

    Love u

  • Essy Cast
    Essy Cast 4 months ago

    That can of chipotle chiles are from the Morena. So good. Sorry Chef John, had to give a shout out to the Morena. 😁 they make the best Chile chipotles and Jalapeños too.

  • Katie Hess
    Katie Hess 4 months ago

    Ugh your affect during narration is really bothersome. I couldn’t finish watching.

  • Akash Tarafder
    Akash Tarafder 4 months ago

    As an Indian, this does not impress me.

  • felix lopez
    felix lopez 4 months ago

    Tht is n0t h0w u make it.. I dnt kn0 wat u cal tht

  • pete sampson
    pete sampson 4 months ago

    If you really want to kick it into high gear you begin by dousing your chicken with chili pepper and grilling or broiling it first.

  • Justine Janisse
    Justine Janisse 5 months ago

    Wow, just wow

  • Bogdan Mircia
    Bogdan Mircia 5 months ago

    I really had to soldier through the hole clip, because the way you talk... it's the same intonation all the way through, always freakishly small sentences, nauseating...

  • Anolin
    Anolin 5 months ago

    How come no one comments on the annoying way he speaks. It's almost every sentence he says is a rhetorical question... but it's not. Driving me nuts. Makes the video unwatchable.

  • Jen McDonald
    Jen McDonald 6 months ago

    You are awesomely witty and extremely pleasant to listen to. Making this tonight. Thanks!

  • LuNa4Death
    LuNa4Death 6 months ago

    Made this tonight for a very informal dinner party and everyone loved it! We had it as tacos with cheesy black beans and lime cilantro rice. so super good. thank you so so much for always having delicious recipes!

  • floot
    floot 6 months ago

    I yearn for Chef John to do a product endorsement on the 'ridiculously small wooden spoon' and its versatility.... :)

  • Leonard Frykman
    Leonard Frykman 7 months ago

    I’ve noticed you like Le Creuset. Any reason why them over Staub?

  • r666y
    r666y 7 months ago

    A tostada is eaten using your hands, not a fork.

  • Houdini774
    Houdini774 7 months ago

    You've done it again Chef John. Thank you.

  • Ian McCauley
    Ian McCauley 7 months ago +2

    Wow, made this two days ago and the family finished off the last stewed chicken today. Thank you for this recipe. Very original delicious flavour! .... I added sour cream dollops to the Tortillas.....Heaven.....seriously!!

  • Eric Beck
    Eric Beck 7 months ago

    Chef John. Can you make a chicken mole video??

  • Sumera Imtiaz
    Sumera Imtiaz 7 months ago

    is there a reason why we should add the extra water and stock in the beginning if we are going to evaporate it anyway. Can we just use less liquid upfront?

  • zxx1josh1xxz
    zxx1josh1xxz 7 months ago

    Did you know Chipotle Pepper and Jalapeno Pepper are two different peppers Take a look www.tradewindsfruit.com/chipotle-pepper-seeds
    www.tradewindsfruit.com/jalapeno-pepper-seeds
    love the recipe

  • daveogarf
    daveogarf 8 months ago

    His delivery sounds like a Jack-in-a-box... Up and down, up and down.

  • yo Nismo
    yo Nismo 8 months ago

    i eat it with a tostada smothered with sourcream, topped with the tinga, some shredded lettuce, avocado and queso fresco. bomb af sriracha too

  • Sparrowhawk
    Sparrowhawk 8 months ago

    Are you an alien who has been studying how hoomans talk?

  • Adem Tas
    Adem Tas 8 months ago

    Chef John,
    Why we don’t add a pinch of cayenne when making the sauce?

  • Efren Schwarz
    Efren Schwarz 8 months ago

    Looks great but that in not a mexican Tinga. Best regards, you´re one of the best food chanell recipes.

  • evan ralph
    evan ralph 8 months ago

    Start stop start stop the way this guys talking

  • TemplarTate
    TemplarTate 8 months ago

    Could you use bone-in chicken thighs, since you're straining thee liquid anyway? I figure the bones will add extra flavor if so.

  • Ezra
    Ezra 8 months ago

    I made this and followed the recipe to a T, except I did not blend the chipotles (didn't have the equipment) but chopped them finely. This dish was VOLCANICALLY hot (and I am a regular hot pepper eater) at first taste. Interestingly after a few days in the fridge it mellowed out and was delicious with some sour cream and cilantro :)

  • Paty Corrales
    Paty Corrales 8 months ago

    I'm totally going to try this. :)

  • Millie Ramos
    Millie Ramos 8 months ago

    This is so delicious!!! Will be making this again. Even before making the tinga sauce, the poached chicken is delicious on its own.

  • Jiwon Kim
    Jiwon Kim 9 months ago

    I love listening to you talk hahaha.

  • Tyrone Washington II
    Tyrone Washington II 9 months ago

    I hate your voice holy shit. Too bad I have to make this shit. Thank my wife.

  • Maria Barrera
    Maria Barrera 9 months ago

    Thank u John

  • Ahmad Farzad
    Ahmad Farzad 9 months ago +1

    Just bought all the ingredients. Thanks Chef John. Ppl think I’m a great cook because of you :)

  • Frontside Blunt
    Frontside Blunt 9 months ago

    Looks good FW, however, I'd be sure to squeeze some fresh lime juice over that Tinga.

  • Bass Addiction
    Bass Addiction 9 months ago

    Where's the bayleaf speared to the onion using a whole clove to make a onion pique.

  • Arvetis
    Arvetis 10 months ago

    Chef John and the Case of the Disappearing Garlic Cloves

  • Parapearce
    Parapearce 10 months ago +1

    HA! I thought about subbing the thighs with breasts not mere seconds before your comment! Yes, I am one of those lunatics. :)

  • Ian Long
    Ian Long 10 months ago

    but but..the cayenne

  • Marques Entzminger
    Marques Entzminger 10 months ago

    All of your recipes are excellent but this one is EXELLENT :)

  • Eugene Guillermo
    Eugene Guillermo 10 months ago

    Just made this tonight and it was delish! I threw it on some fried potatoes, plantains on the side, and topped with fresh avocado, cilantro, and some Greek yogurt (had no crema). The smell was so unique - deep and earthy, tangy and Spicy, slightly sweet and savory. Can’t wait to try on tostada.

  • Klinner Klinner1
    Klinner Klinner1 10 months ago

    Question chef.... can you make this in a green sauce, and or green chillies and cilantro? Thanks again

  • Klinner Klinner1
    Klinner Klinner1 10 months ago

    You are awesome sauce... thank You. Please never change

  • love theworld
    love theworld 10 months ago

    His voice makes me laugh great stuff x

  • Amanda Carlson
    Amanda Carlson 11 months ago

    why does he sound like that lmfao

  • iamgordy
    iamgordy 11 months ago

    on your blog post for this recipe you said you have to choose between red and green at restaurants. i love this chicken and now i NEED to try the green! please answer my food wish!

  • Riely !
    Riely ! 11 months ago

    Anyone else notice his voice? Pausing and going over the top at the end of sentences

  • Sky High
    Sky High 11 months ago

    I made this dish today, it may be too spicy for my wife, although I like spicy. Any recommendation on toning it down?

  • Niki Tennison
    Niki Tennison Year ago

    Reading glasses or not, it must be fun to be a Chef John.

  • Brian Acost
    Brian Acost Year ago +1

    when my mom makes it i get a tostada smear it with sour cream, then add the tinga on top, followed by shredded letuce, and a slice of queso fresco that i crumble on top. BOMB Af! ppl you gotta try this
    p.s. if u like sriracha sauce like i do, dab some on top of ur finished/assembled tostada. thank me later

  • Snidde22
    Snidde22 Year ago

    I'm personally a fan of thickening it more, as I was going for a taco consistency, but totally, it's delicious!

  • Sarthakm
    Sarthakm Year ago

    I can't stop speaking the way you do in your videos...hours of fun. You are after all a don, if you follow Chef Jon!

  • Vostera
    Vostera Year ago

    can you use vegetable broth?

  • 8trigrammer
    8trigrammer Year ago

    I'd use butter to saute the onions, because.. butter...

  • Kesh Aponso
    Kesh Aponso Year ago

    What is it with people not liking chicken thigh? It's crazy. We have them crazy people in Australia too. "I only eat the white meat.".. So don't get it.
    ps; chef john. Love your vids. You crack me up so much. xx

  • Pearl Handle
    Pearl Handle Year ago

    Made this for dinner tonight. Didn't have the canned chipotle peppers, so I just used a heaping tablespoon of ground chipoltle pepper, & a can of San Marzano tomatoes. I sauteed my onions in bacon grease, & added it to the pot, along with the onions, & finished with about four tablespoons of butter, for that velvety smoothness. IT. WAS. AAA-MAZING !!!

  • Kimberly H
    Kimberly H Year ago

    You are a food god, Chef John.

  • jonathan padilla
    jonathan padilla Year ago

    I play your videos on purpose simply to sleep !! your voice is so pleasing just like the food you make

  • Ohgr33
    Ohgr33 Year ago

    Sir, I have been watching your videos for a long time. They have been one of my inspirations to push my own cooking skills. I must say.... Your voice was MADE for narration. Tone smooth... easy on the ears.. quite cheerful... not over proud. You have a golden voice my friend.

  • G.D. Chadwell
    G.D. Chadwell Year ago

    Great meal. My family loved it.

  • Jay2da P
    Jay2da P Year ago

    It would bring a smile to my heart if you did this video while listening to mariachi music.

  • surender rajput
    surender rajput Year ago

    We can eat it with rice?

  • checkboard
    checkboard Year ago

    Is it still an edible bowl, when it is served in a ceramic bowl?