Poultry · Free
Gochujang Chicken Tinga Skillet
Gochujang Chicken Tinga Skillet that leans on good technique over long lists.
Prep 15 min · Cook 90 min ·
151 reviews
Method
- Start by prepping your chicken thighs, olive oil, garlic so the cooking goes quickly.
- Set a wide pan over medium heat and sweat the yellow onion in a little butter until translucent.
- Turn the heat up, add the chicken tinga, and cook until deeply browned and aromatic.
- Stir in the yellow onion along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
- Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
- Taste and adjust, then finish with a grating of hard cheese right before serving.
- Serve warm, ideally with something to soak up the sauce.
Cooked this one? Ratings and notes help other members — this recipe is currently rated
3.9 from 151 cooks.
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