Chicken Tinga

At the Brandywine Arts Festival this year a local caterer was selling tacos. They had various meats and a bar of self-serve condiments. For one of my tacos I chose the chicken tinga, something I'd never heard of before. Adorned with chopped cilantro, pico de gallo, and their house red salsa, it was absolutely delicious. Recipes I've found online seem to call for a base of chipotles in adobo sauce, which is usually just too spicy. The amount of garlic seemed over the top, too. This is a somewhat more tame recipe I developed to turn some leftover roasted chicken into another meal.

• 1 poblano pepper, fine dice
• 1/2 red onion, fine dice
• 2 plum tomatoes, small dice
• 2 tbsp olive oil
• 2 tbsp chipotle hot sauce
• 2 tbsp chicken base
• water
• 4 cups pulled chicken meat (1 large chicken breast or equivalent amount of leftover roasted chicken meat)
• salt and pepper