Description
Learn how to make flavorful Tinga de Pollo, a traditional Mexican dish with shredded chicken and smoky chipotle sauce. Easy recipe inside!
Ingredients
- Chicken: Traditionally, chicken breasts or thighs are used. Thighs are often preferred for their juiciness and flavor.
- Chipotle Peppers in Adobo Sauce: The key to achieving that signature smoky flavor. You can adjust the amount based on your spice preference.
- Tomatoes: Fresh tomatoes work best, but canned tomatoes are a good alternative if you’re short on time.
- Onions: Thinly sliced onions add sweetness and depth to the sauce.
- Garlic: Garlic enhances the overall flavor profile, adding a subtle aroma.
- Vegetable Oil: Used for sautéing the onions and garlic.
- Spices: Basic spices like salt, pepper, cumin, and oregano help to enhance the dish’s flavors.
- Chicken Broth: Adds moisture and richness to the sauce.
Instructions
Step 1: Cook the Chicken
Start by boiling the chicken in salted water until fully cooked. You can use boneless, skinless chicken breasts or thighs. Once the chicken is cooked, allow it to cool slightly before shredding it with two forks or your hands.
For a quicker preparation, consider using leftover rotisserie chicken. Check out our rotisserie chicken recipes for more ideas on how to repurpose rotisserie chicken into various meals.
Step 2: Prepare the Tinga Sauce
- Heat vegetable oil in a large skillet over medium heat.
- Add the sliced onions and sauté until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in chopped tomatoes (or canned tomatoes) and cook until they begin to break down, releasing their juices.
- Add the chipotle peppers in adobo sauce, adjusting the number of peppers based on your spice preference. Simmer the mixture until the sauce thickens, about 10 minutes.
- Blend the sauce using an immersion blender or transfer it to a regular blender and process until smooth.
Step 3: Combine the Chicken and Sauce
Return the blended sauce to the skillet and stir in the shredded chicken. Add a splash of chicken broth to ensure the sauce stays moist. Let the chicken simmer in the sauce for about 10 minutes, allowing the flavors to meld together. Adjust seasoning with salt, pepper, and optional cumin or oregano.
Notes
Tinga de Pollo is a flavorful, versatile dish that’s easy to make and perfect for any occasion. Whether you’re serving it for a family dinner or preparing it for meal prep, it’s sure to be a hit. Don’t forget to explore other Mexican dishes like Flautasde Pollo and Caldo de Res to round out your Mexican cooking repertoire.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 230
- Sugar: 5g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 27g