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

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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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