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Tinga de Pollo (Chicken Tinga)

Tinga de Pollo (Chicken Tinga)
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Indulge in the comforting flavors of Tinga de Pollo, a delightful chicken dish that captures the essence of Mexican cuisine. This easy-to-make recipe features tender, shredded chicken simmered in a smoky chipotle tomato sauce, creating a perfect balance of savory and spicy. Ideal for busy weeknights or gatherings with friends, Tinga de Pollo can be served in tacos, on rice, or as a zesty nacho topping. With its rich flavors and simple preparation, this dish is sure to become a family favorite that warms both the heart and the palate.

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. Heat the oil in a large pan over medium-high heat. Sauté the onion until softened (about 5 minutes), then add garlic and cook for another minute.
  2. In a blender, combine crushed tomatoes, chipotle peppers, salt, cumin, black pepper, oregano, paprika, and sautéed onion and garlic. Blend until smooth.
  3. Pour the sauce back into the pan and bring to a simmer. Add chicken breasts and cover with a lid slightly ajar.
  4. Cook for about 45-50 minutes until the chicken is tender; turn halfway through cooking.
  5. Remove chicken and shred it using two forks. Return it to the sauce and simmer for an additional 10-15 minutes.

Nutrition

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