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This Podcast is Delicious

138 EpisodesProduced by Marco Timpano & Ali HassanWebsite

Comedians Ali Hassan & Marco Timpano talk about food and drink!insta: thispodcastisdelicioustwitter: @podisdelciousemail: thispodcastisdelicious@gmail.com See acast.com/privacy for privacy and opt-out information.

38:25

14. Hanky Panky & Chicken Tinga

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.


This weeks episode: Hanky Panky & Chicken Tinga


Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com


HANKY PANKY

This drink dates back to 1935 when Ada Coleman from the Savoy Hotel made this cocktail with the fanciful name.

  • Pitch some ice in a shaker
  • 1.5 oz of Sweet Vermouth (that's the red one)
  • 1.5 oz of Gin
  • 2 dashes Fernet Branca
  • Stir this bad boy 60 times
  • Strain into a coupe glass if you have, otherwise any drinking vessel will do.
  • Garnish by squeezing an orange peel over the top.

And bye Jove, you've got yourself a hanky-panky!


CHICKEN TINGA

A "tinga" is a quarrel...but aint no one quarrelling over this dish! You can use beef, chicken or pork in this dish, and the key is to make sure the shredded, and at least a little bit spicy!

  • 3 cups shredded cooked chicken (boil, covered in a few cups of water or use rotisserie chicken)
  • 2 tbsp olive oil
  • 1 large sweet onion - roughly chopped
  • 4 cloves garlic, minced
  • 3-5 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon oregano (Mexican, ideally)
  • 1 teaspoon ground cumin
  • 1 cup canned crushed tomatoes
  • 1⁄4 cup chicken stock (from your boiled chicken)
  • 1 tsp salt
  • Juice of 1 lime
  • Chopped cilantro


  • Place a large skillet over medium heat. Add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 2 minutes. Stir in the chipotles, oregano, and cumin, and fry for another 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 10-12 minutes.
  • Puree the tomato sauce with a hand blender or by adding it into a standing blender.
  • Return the blended sauce to the pan over medium low, and cook for another 5-10 minutes. Add the chicken, toss to coat, and cook for 5 minutes.
  • Season with lime and cilantro and serve with rice or as a taco filling!


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