Tinga De Pollo
Tinga de Pollo is a vibrant, flavor-packed dish that showcases the bold and smoky essence of Mexican cuisine. This classic shredded chicken recipe is simmered in a rich tomato-chipotle sauce infused with garlic, oregano, and a hint of spice from chipotle peppers in adobo. Perfectly tender chicken breasts are combined with sautéed onions and the tangy, slightly spicy sauce to create a mouthwatering filling ideal for tostadas or tortillas. With just 15 minutes of prep time and simple cooking techniques, this dish is both accessible and crowd-pleasing. Garnish with fresh cilantro for an added layer of brightness and serve with your favorite toppings for a true fiesta-worthy experience. Perfect for family dinners or gatherings, this authentic Tinga de Pollo recipe will transport your taste buds straight to Mexico!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 1 large White onion
- 3 cloves Garlic
- 4 large Roma tomatoes
- 2 pieces Chipotle peppers in adobo
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried oregano
- 1 piece Bay leaf
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 8 pieces Tostadas or tortillas (optional, for serving)
Instructions
Bring a pot of water to a boil. Add the chicken breasts and cook for 15-20 minutes or until fully cooked. Remove the chicken from the pot, let it cool slightly, and shred using two forks. Set aside.
While the chicken is cooking, slice the onion into thin strips and mince the garlic. Set these aside.
In a medium saucepan, bring water to a boil and place the tomatoes in the water. Let them simmer for 5 minutes until the skins start to loosen. Remove the tomatoes from the boiling water, let them cool slightly, and peel off the skins.
In a blender, combine the peeled tomatoes, chipotle peppers, tomato paste, and chicken broth. Blend until smooth.
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds.
Pour the blended tomato-chipotle sauce into the skillet with the onions and garlic. Stir well to combine.
Add the shredded chicken to the skillet. Season with salt, black pepper, oregano, and the bay leaf. Stir to coat the chicken evenly in the sauce.
Reduce the heat to low, cover the skillet, and let the mixture simmer for 10-15 minutes, stirring occasionally to allow the flavors to meld together. Remove the bay leaf before serving.
Serve the Tinga de Pollo on tostadas or warm tortillas. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.8 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
