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Chicken Tinga Recipe (Tinga de Pollo)

Chicken Tinga Recipe (Tinga de Pollo)
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If you’re on the hunt for a flavorful and comforting dish, look no further than this Chicken Tinga Recipe (Tinga de Pollo). This delightful Mexican classic features tender shredded chicken simmered in a rich, smoky sauce made with chipotle peppers and tomatoes. Perfect for busy weeknights or festive gatherings, Chicken Tinga can be served in various ways—whether on crispy tostadas or wrapped in warm tortillas. The versatility of this dish makes it a favorite for family dinners and meal prep alike.

Ingredients

Scale
  • 3 chicken breasts (about 3 pounds)
  • 1 white onion
  • 3 cloves garlic
  • 3 Roma tomatoes
  • 3 chipotle peppers in adobo sauce
  • 1 tablespoon olive oil
  • ½–1 cup chicken broth or cooking liquid
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 bay leaf
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin

Instructions

  1. In a pot, combine chicken, half of the onion, garlic, bay leaf, salt, and pepper. Cover with water and boil for 20-25 minutes until cooked through.
  2. Remove from pot and shred using forks or an electric mixer.
  3. Simmer tomatoes in broth until skins separate; blend with garlic, onion, chipotles, adobo sauce, oregano, and cumin until smooth.
  4. Heat olive oil in a skillet; add remaining sliced onion and sauté until translucent.
  5. Pour blended sauce into skillet; simmer for 10 minutes while stirring occasionally.
  6. Add shredded chicken to the skillet; cook for an additional 10 minutes until thickened.
  7. Enjoy on tostadas or wrapped in tortillas with desired toppings.

Nutrition

Find it online: https://mrrecipes.net/chicken-tinga-recipe-tinga-de-pollo/