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Tinga de Pollo (Chicken Tinga)

Tinga de Pollo (Chicken Tinga)
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Tinga de Pollo, or Chicken Tinga, is a comforting Mexican dish that features tender shredded chicken simmered in a rich and spicy tomato-chipotle sauce. Perfect for busy weeknights or family gatherings, this easy recipe brings vibrant flavors to your table without requiring hours of preparation.

Ingredients

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  • 2 tablespoons avocado or canola oil
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 4 chipotle peppers 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

Instructions

  1. In a large frying pan or Dutch oven, heat the oil over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
  2. In a blender, combine the crushed tomatoes, chipotle peppers, salt, cumin, black pepper, oregano, paprika, and the sautéed onion-garlic mixture. Blend until smooth.
  3. Pour the sauce back into the pan and bring to a simmer. Add the chicken breasts and cover with a lid slightly ajar.
  4. Let it simmer for about 45-50 minutes until the chicken is cooked through (internal temperature should reach 165°F). Turn the chicken halfway through cooking.
  5. Remove the chicken from the sauce and shred it using two forks. Return it to the pan and let it simmer together for another 10-15 minutes before serving.

Nutrition

Find it online: https://cookingwitheliana.com/tinga-de-pollo-chicken-tinga/