Hibiscus-Chipotle Chicken Tinga (Tinga de Pollo con Jamaica)

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs (or breasts)

• 1½ tsp kosher salt, divided

• ½ tsp black pepper

• 2 Tbsp neutral oil (or rendered chicken fat)

• 1 medium white onion, thinly sliced

• 3 garlic cloves, thinly sliced

• 1½ cups dried hibiscus flowers (flor de jamaica), rinsed

• 2 cups water (for hibiscus)

• 1 (14.5 oz) can fire-roasted diced tomatoes (or 4 roasted Roma tomatoes, chopped)

• 2–3 chipotles in adobo + 2 tsp adobo sauce (adjust heat to taste)

• 1 tsp Mexican oregano

• ½ tsp ground cumin

• 1 bay leaf

• 1 tsp brown sugar or piloncillo (balances the hibiscus)

• ½ cup low-sodium chicken broth (plus more as needed)

• 1 Tbsp apple cider vinegar (or red wine vinegar)

• Optional: 1 small canned pineapple ring finely diced or 2 Tbsp pineapple juice (gives a subtle al pastor vibe)

For serving

Tostadas or warm tortillas, sliced avocado, crumbled queso fresco, thinly sliced red onion, cilantro, lime wedges, and Mexican crema.

Equipment

Nutri-stahl 3 QT saucepan with lid, tongs, wooden spoon, blender (or immersion blender).

Directions

1. Poach hibiscus (build the tang):
   In your Nutri-stahl 3 QT, combine hibiscus and 2 cups water. Bring to a gentle boil, then lower to a simmer 5 minutes. Strain, reserving 1 cup hibiscus tea. Rinse the softened petals under cold water, squeeze dry, and chop them finely (they’ll go in the sauce). Wipe the pot dry.

2. Season & sear chicken:
   Pat chicken dry; season with ½ tsp salt and pepper. Add oil to the 3 QT over medium-high; sear chicken 2–3 min per side until lightly browned (no need to cook through). Set aside.

3. Build the tinga base:
   Lower heat to medium. In the same pot, add onion and a pinch of salt; sauté 4–5 min until translucent, stirring to pick up fond. Add garlic; cook 30 sec.

4. Blend the sauce:
   In a blender, combine tomatoes, chipotles + adobo, chopped hibiscus petals, oregano, cumin, brown sugar, vinegar, ½ cup reserved hibiscus tea, and ¼ cup broth. Blend until smooth and brick-red. (If using pineapple, blend it in.)

5. Simmer:
   Return sauce to the pot; add bay leaf. Nestle in the seared chicken and any juices. Add remaining ¼–½ cup brothto loosen (you want a thick but spoonable sauce). Bring to a lively simmer, cover, and cook on low 12–15 min until chicken is cooked through and tender.

6. Shred & reduce:
   Transfer chicken to a board and shred with two forks. Meanwhile, uncover the pot and reduce the sauce 3–5 min, stirring, until glossy. Stir in shredded chicken; simmer 2 minutes to marry flavors. Taste and adjust with salt (about ½–1 tsp more), a splash more hibiscus tea for tang, or a touch of sugar for balance.

7. Serve:
   Spoon onto tostadas or tortillas. Top with avocado, queso fresco, onions, cilantro, crema, and a squeeze of lime.