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3 from 3 votes

Chicken Tinga State (Washington) Child Nutrition Agency Developed Recipe

Mexican style shredded chicken, slow cooked with tomatoes and chilis.
NSLP/SBP CREDITING INFORMATION:
1 cup (8 oz spoodle) provides 2¼ oz equivalent meats/meat alternates, ¼ cup red/orange vegetable, ¼ cup other vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Washington State, Office of Superintendent of Public Instruction on behalf of Orcas Island Public Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Prep Time1 hour 30 minutes
Cook Time2 hours
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Slow Cook (Slow Cooker)
Season: Summer, Fall, Spring, Winter
Calories: 182

Ingredients

50 Servings

    Weight

    • 10 lb Chicken tenders, boneless, skinless, fresh
    • - - Water
    • 2⅖ oz Chipotle pepper, canned in adobo sauce
    • 2 oz Garlic, raw, peeled, whole cloves
    • 2 oz Tomato paste, canned, no salt added
    • - - Mexican oregano, leaf, dried
    • - - Black pepper, ground
    • - - Salt, kosher
    • - - Vegetable oil
    • 8 lb *Onion, raw, chopped
    • 6 lb 6 oz Tomatoes, canned, crushed, no salt added

    Measure

    • - - Chicken tenders, boneless, skinless, fresh
    • 1 qt 2 cups Water
    • ¼ cup Chipotle pepper, canned in adobo sauce
    • ¼ cup (approx. 18 cloves) Garlic, raw, peeled, whole cloves
    • ¼ cup Tomato paste, canned, no salt added
    • 3 Tbsp Mexican oregano, leaf, dried
    • 2 tsp Black pepper, ground
    • 2 tsp Salt, kosher
    • ½ cup Vegetable oil
    • - - *Onion, raw, chopped
    • 1 No. 10 can Tomatoes, canned, crushed, no salt added

    100 Servings

      Weight

      • 20 lb Chicken tenders, boneless, skinless, fresh
      • - - Water
      • 4⅘ oz Chipotle pepper, canned in adobo sauce
      • 4 oz Garlic, raw, peeled, whole cloves
      • 4 oz Tomato paste, canned, no salt added
      • - - Mexican oregano, leaf, dried
      • - - Black pepper, ground
      • - - Salt, kosher
      • - - Vegetable oil
      • 16 lb *Onion, raw, chopped
      • 12 lb 12 oz Tomatoes, canned, crushed, no salt added

      Measure

      • - - Chicken tenders, boneless, skinless, fresh
      • 3 qt Water
      • ½ cup Chipotle pepper, canned in adobo sauce
      • ½ cup (approx. 36 cloves) Garlic, raw, peeled, whole cloves
      • ½ cup Tomato paste, canned, no salt added
      • ¼ cup ½ Tbsp Mexican oregano, leaf, dried
      • 1 Tbsp Black pepper, ground
      • 1 Tbsp 1 tsp Salt, kosher
      • 1 cup Vegetable oil
      • - - *Onion, raw, chopped
      • 2 No. 10 cans Tomatoes, canned, crushed, no salt added

      -

      50 Servings

        Weight

        • 10 lb Chicken tenders, boneless, skinless, fresh
        • - - Water
        • 2⅖ oz Chipotle pepper, canned in adobo sauce
        • 2 oz Garlic, raw, peeled, whole cloves
        • 2 oz Tomato paste, canned, no salt added
        • - - Mexican oregano, leaf, dried
        • - - Black pepper, ground
        • - - Salt, kosher
        • - - Vegetable oil
        • 8 lb *Onion, raw, chopped
        • 6 lb 6 oz Tomatoes, canned, crushed, no salt added

        Measure

        • - - Chicken tenders, boneless, skinless, fresh
        • 1 qt 2 cups Water
        • ¼ cup Chipotle pepper, canned in adobo sauce
        • ¼ cup (approx. 18 cloves) Garlic, raw, peeled, whole cloves
        • ¼ cup Tomato paste, canned, no salt added
        • 3 Tbsp Mexican oregano, leaf, dried
        • 2 tsp Black pepper, ground
        • 2 tsp Salt, kosher
        • ½ cup Vegetable oil
        • - - *Onion, raw, chopped
        • 1 No. 10 can Tomatoes, canned, crushed, no salt added

        100 Servings

          Weight

          • 20 lb Chicken tenders, boneless, skinless, fresh
          • - - Water
          • 4⅘ oz Chipotle pepper, canned in adobo sauce
          • 4 oz Garlic, raw, peeled, whole cloves
          • 4 oz Tomato paste, canned, no salt added
          • - - Mexican oregano, leaf, dried
          • - - Black pepper, ground
          • - - Salt, kosher
          • - - Vegetable oil
          • 16 lb *Onion, raw, chopped
          • 12 lb 12 oz Tomatoes, canned, crushed, no salt added

          Measure

          • - - Chicken tenders, boneless, skinless, fresh
          • 3 qt Water
          • ½ cup Chipotle pepper, canned in adobo sauce
          • ½ cup (approx. 36 cloves) Garlic, raw, peeled, whole cloves
          • ½ cup Tomato paste, canned, no salt added
          • ¼ cup ½ Tbsp Mexican oregano, leaf, dried
          • 1 Tbsp Black pepper, ground
          • 1 Tbsp 1 tsp Salt, kosher
          • 1 cup Vegetable oil
          • - - *Onion, raw, chopped
          • 2 No. 10 cans Tomatoes, canned, crushed, no salt added

          Instructions

          • Place chicken in tilt skillet or large stock pot. Add enough water to cover by 1 inch.
            Critical Control Point: Bring to simmer and cook gently for about 20 minutes until internal temperature reaches 165 °F or higher for 15 seconds.
          • Remove chicken from water. Save water and set aside. Clean tilt skillet or stock pot.
          • Cut chicken into 1 inch pieces, then shred by hand. Chicken can be cooked and chilled before shredding.
            Critical Control Point: Chill on sheet pans or in hotel pans with no more than 2 inch depth of food. Cool to 70 °F within 2 hours and 40 °F or lower within 4 hours.
          • Combine chipotle peppers, garlic, tomato paste, oregano, pepper, salt, and 1 cup of reserved chicken cooking water from step 2 in a blender. Blend until smooth. (Alternatively, combine ingredients in sauce pot or Cambro container and blend using a stick blender.)
          • Add oil to preheated tilt skillet or large stock pot.
          • Add onions to hot oil and sauté until translucent, about 5 minutes.
          • Add the chipotle sauce from blender, crushed tomatoes, and remaining chicken cooking water (5 cups for 50 servings, 11 cups for 100 servings) and bring to a simmer.
          • Add shredded chicken and stir to coat. Simmer for 20 minutes until sauce reduces to almost dry and coats the chicken.
            Critical Control Point: Hold for hot service at 135 °F or higher, or chill for later use in pans with no more than 2 inch depth of food. Cool to 70 °F within 2 hours and 40 °F or lower within 4 hours. Reheat to a minimum of 165 °F.
          • Portion with 8 oz spoodle (1 cup).
            Serve over ½ cup rice (white or brown) or with a whole-grain tortilla.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
           
          Cooking Process #3: Complex

          Nutrition

          Serving: 1cup (8 oz spoodle) | Calories: 182 | Total Carbohydrate: 11g | Protein: 22g | Total Fat: 5g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 171mg | Potassium: 677mg | Dietary Fiber: 2g | Total Sugars: 6g | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg | Vitamin A: 63mcg