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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

While the chicken is cooking, slice the onion into thin strips and mince the garlic. Set these aside.

Step 3

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.

Step 4

In a blender, combine the peeled tomatoes, chipotle peppers, tomato paste, and chicken broth. Blend until smooth.

Step 5

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.

Step 6

Pour the blended tomato-chipotle sauce into the skillet with the onions and garlic. Stir well to combine.

Step 7

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.

Step 8

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.

Step 9

Serve the Tinga de Pollo on tostadas or warm tortillas. Garnish with fresh cilantro if desired.

Nutrition Facts

Serving size	1629.7 grams (1629.7g)

Amount per serving	% Daily Value*
Calories	2276

Total Fat 99.10g	127%
Saturated Fat 16.20g	81%
Polyunsaturated Fat 2.70g
Cholesterol 296mg	99%
Sodium 4401mg	191%
Total Carbohydrate 211.30g	77%
Dietary Fiber 28.30g	101%
Total Sugars 26.10g
Protein 136.10g	272%

Vitamin D 45IU	226%
Calcium 367mg	28%
Iron 12mg	68%
Potassium 3467mg	74%

*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.

Source of Calories

Fat: 39.1%

Protein: 23.9%

Carbs: 37.0%