Daily Hampshire Gazette - Established 1786
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Recipe: Chicken Tinga Tacos

Serves 4 to 6

1 pound chicken tenders

1 celery stalk, halved

1 carrot, halved

A couple sprigs of parsley

About 10 peppercorns

Olive oil

½ of an onion, diced

3 to 4 cloves garlic, minced

2 chipotles in adobo, finely chopped

2/3 cup canned corn, rinsed and drained

1 cup canned black beans, rinsed and drained

1 (14.5-ounce) can diced fire-roasted tomatoes

Sea salt and pepper (if needed)

6 to 8 tortillas (corn or flour)

1 avocado, chopped

Handful of chopped cilantro

3 to 4 tablespoons goat cheese, crumbled

2 to 3 limes, cut into wedges

Poach the chicken tenders: Put the chicken, celery, carrot, parsley and peppercorns in a saucepan. Cover with water, put on the stove over medium-high heat, and cover. When it boils, reduce heat to a simmer and set the timer for 10 minutes. Let the chicken cool in the pot if you have time; if you don’t, shred the chicken and proceed to the next step.

Drizzle a little olive oil in a large skillet, add the onion and garlic and turn heat to medium-low. Cook just until the onion is translucent, about 5 to 10 minutes. Add the chipotles, corn and black beans and stir. Add the shredded chicken and let the mixture cook 10 to 15 minutes. Add the tomatoes and let it go for 5 minutes more. Taste and add seasonings if necessary. Serve on warmed tortillas with avocado, cilantro, goat cheese and limes.

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