Smoky shredded chicken and potatoes with roasted tomatoes (Tinga de pollo y papas) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 322) by Rick Bayless

  • avocados
  • chicken thighs
  • dried oregano
  • tomatoes
  • queso fresco
  • white onions
  • dried chipotle chiles
  • boiling potatoes
  • EYB Comments

    Can substitute canned chipotle chiles in adobo sauce for dried chipotle chiles, and farmer's cheese for queso fresco. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned chipotle chiles in adobo sauce for dried chipotle chiles, and farmer's cheese for queso fresco. See recipe for variations.

  • Zosia on May 17, 2018

    One of my family's favourite dishes. The smoky, tangy sauce isn't very hot but it is flavourful and complements the chicken and potatoes well. Whether I serve the thighs whole or shredded as a taco filling, I generally keep the potato-onion mixture separate so it retains its crisp texture.

  • rglo820 on January 12, 2018

    The flavors of this are good, but you need a seriously nonstick pan for the potatoes to turn out as intended, and mine was not up to the task, so this wound up being a much more onerous recipe than intended. Plus, without the crunch properly browned potatoes would bring to the table, there wasn't much textural contrast. Not one of my favorites from this book.

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