Description
Tinga de Pollo, or Chicken Tinga, is a classic Mexican dish featuring tender shredded chicken in a smoky, spicy tomato-chipotle sauce. This recipe yields a flavorful and versatile filling that can be enjoyed in tacos, tostadas, burritos, or over rice.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons avocado or canola oil
- 1 white onion, diced
- 2 cloves of garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 chipotle peppers (from a can of chipotles in adobo sauce)
- 2 teaspoons Kosher salt
- 2 teaspoons ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground paprika
- 4 boneless, skinless chicken breasts
- 2 tablespoons chopped cilantro (optional)
Instructions
- Saute Onion and Garlic: Add oil to a large frying pan or Dutch oven over medium-high heat. Saute onion until softened, then add garlic.
- Prepare Sauce: Blend tomatoes, chipotle peppers, salt, cumin, pepper, oregano, paprika, onion, and garlic until smooth.
- Cook Chicken: Simmer sauce with chicken breasts for 45-50 minutes, then shred chicken and simmer for an additional 10-15 minutes.
- Finish and Serve: Garnish with cilantro, if desired, and serve the tinga over your favorite base.
Notes
- You can adjust the spiciness by adding more or fewer chipotle peppers.
- For a time-saving option, use rotisserie chicken and add it to the sauce towards the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 8g
- Sodium: 1050mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Chicken Tinga, Tinga de Pollo, Mexican Chicken Recipe
