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Mexican Chicken Tinga Bread Boat

Sep-21-2018
Swathi Joshnaa Sathish
195 minutes
Prep Time
50 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mexican Chicken Tinga Bread Boat RECIPE

Finger lickingingly delicious combination . #earnwithbetterbutter

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Mexican
  • Pan fry
  • Simmering
  • Baking
  • Boiling
  • Sauteeing
  • Snacks
  • Main Dish
  • Breakfast and Brunch
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. For the Bread dough :
  2. Whole wheat flour 2 cups
  3. Warm water 1/4 cup
  4. Instant dry yeast 1 tablespoon
  5. Warm whole milk 1/4 cup or as required
  6. salt 1 teaspoon
  7. sugar 1 teaspoon
  8. Cheddar cheese 1 cube
  9. Melted unsalted butter at room temperature 2 tablespoons
  10. For Mexican chicken Tinga :
  11. chicken Breasts fillets 1 + 1/2
  12. oil 1/4 cup
  13. garlic 4 fat cloves finely chopped
  14. onion 1 big sized finely chopped
  15. tomato 1 big sized blanched and crushed
  16. tomato sauce 1/4 ladle
  17. Chipotle sauce 1 cup or as per spice requirement
  18. salt 1 teaspoon
  19. Crusher cumin 1 teaspoon
  20. Crushed black pepper 1 teaspoon
  21. Oregano 1 teaspoon
  22. Dried thyme 1 teaspoon
  23. water 1 ladle
  24. Other Ingredients :
  25. Melted unsalted butter for brushing

Instructions

  1. Take 1/4 cup warm water . Add 1 tablespoon instant dry yeast to it .
  2. Add 1 teaspoon sugar . Mix and set aside until the yeast mixture turns frothy .
  3. Take 2 cups whole wheat flour in a wide bowl .
  4. Add 1 teaspoon salt .
  5. Add 1 cube cheddar cheese .
  6. Mix all together until cheese combines well .
  7. Now add the activated yeast mixture .
  8. Start kneading .
  9. Add 1/4 cup warm milk gradually and knead into a smooth dough .
  10. Knead dough for 10 minutes in front and back movement for better proofing .
  11. Add 2 tablespoons melted unsalted butter . Knead the dough once finally .
  12. Cover the dough . Let it rest for 2 hours or until doubled in size . Keep in a warm place for better results .
  13. Let’s prepare Mexican Chicken Tinga . Heat 1/4 cup oil in a pan . Fry 1 +1/2 chicken breasts
  14. until golden brown . Remove from the heat .
  15. Heat another wide pan . Use the chicken fried oil . Add 4 fat garlic finely chopped .
  16. Add 1 big onion chopped . Sauté until translucent.
  17. Add 1 big sized tomato blanched and crushed .
  18. Add 1/4 ladle tomato sauce .
  19. Sauté all together until a saucy consistency .
  20. Add 1 teaspoon oregano .
  21. Add 1 tablespoon crushed cumin + crushed black pepper .
  22. Add 1 cup chipotle pepper sauce .
  23. Sauté all until combined .
  24. Sprinkle a ladleful water . Then add the fried chicken breasts . Coat chicken in the sauce .
  25. Cover and Cook chicken in the sauce for 10 minutes in low heat . Add 1 teaspoon salt .
  26. Add 1 teaspoon dried thyme .
  27. After 10 minutes ,take the chicken out and shred using a knife .
  28. Add the shredded chicken to the sauce .Mix and slow cook for 5 minutes .
  29. Mexican Chicken Tinga is ready. Switch off the heat .
  30. Coming to our yeast dough , the dough has doubled in size .
  31. Punch and knead the dough for 5 minutes .
  32. Divide the dough into two equal portions .
  33. Use one portion . Roll the dough into a long rectangle .
  34. Roll from all the sides while reserving the centre for filling . Give a rectangle boat shape .
  35. Pull little dough, twist , turn and press to give a bolted looks on the sides . Repeat .
  36. Add mozzarella cheese as preferred in the filling area .
  37. Then fill it up with Chicken Tinga. Then top it up with generous mozzarella cheese .
  38. Brush butter on the sides .
  39. Place the boat inside a preheated cooker . Cover and bake in high for 25 minutes . Preheating time
  40. 15 minutes medium . Bake until golden brown .
  41. Mexican Chicken Tinga Bread Boat is ready .
  42. Enjoy this Finger lickingly delicious boat with a cup of hot tea .

Reviews (1)  

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Reema Garg
Sep-24-2018
Reema Garg   Sep-24-2018

Deliciously amazing!

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