What’s better than french fries? How about fries topped with shredded chicken tinga and a drizzle of cheese sauce? Our fully-cooked chicken leg confit makes this recipe a cinch, and using a bag of quality frozen fries means you can get it in the oven in minutes. This winning recipe will please kids and adults alike on game day and beyond.
For the big game, I do not want to spend a lot of time cooking so I wanted minimal work involved and easy bite-size snacks. For this recipe, I used my new go-to ingredient, D’Artagnan’s Chicken Leg Confit.
Y’all, I love this stuff and the recipes you can make with the chicken leg confit are endless. -Brittany
Join Brittany and get obsessed with the ease and simplicity of cooking with chicken confit. Shop for it at dartagnan.com today.
Chicken Tinga Fries
- extra virgin olive oil
- 1/2 onion sliced
- 2 tomatoes roughly chopped
- 2 garlic cloves, minced
- 1 6-ounce can of chipotle puree
- 1 cup chicken broth or stock
- 1 package of D’Artagnan Chicken Leg Confit – can use 3 chicken quarters cooked and shredded
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon kosher salt
- fresh cracked black pepper
- 1-2 bags of your favorite french fries
- 1 jar cheese sauce (or make your own)
- fresh chopped cilantro
- pickled jalepeño peppers for serving
- sour cream for serving
In a skillet over medium heat add oil and then add the onions, tomatoes, garlic, chipotle puree and chicken broth. Bring to a boil, add chicken, cumin, salt, and black pepper. Turn off heat and place aside.
Bake fries accordingly to package directions until nice and crispy. While your fries are cooking, heat up cheese sauce and reserve. Once fries are cooked, place on sheet pan and top with chicken tinga and cheese sauce. Garnish with pickled jalapeño, cilantro and sour cream.