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Tinga de Pollo

Savory Tinga de Pollo: A Quick, Flavorful Mexican Delight

Tinga de Pollo is a delightful chicken dish with smoky flavors and easy preparation, perfect for weeknight meals.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Avocado or Canola Oil Substitute with olive oil for unique taste.
  • 1 large White Onion Yellow onion can replace if needed.
  • 2 cloves Garlic Fresh garlic is best for wonderful flavor.
  • 28 ounces Crushed Tomatoes Avoid puree to maintain texture.
  • 4 peppers Chipotle Peppers in Adobo Adjust for spice level.
  • 2 teaspoons Kosher Salt Use half if using table salt.
  • 2 teaspoons Ground Cumin Substitute with coriander for different profile.
  • ½ teaspoon Black Pepper Freshly ground yields the best flavor.
  • 1 teaspoon Dried Oregano Mexican oregano adds authenticity.
  • 1 teaspoon Ground Paprika Smoked paprika enhances smokiness.
For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Thighs can be used for extra juiciness.
For Garnish
  • 2 tablespoons Chopped Cilantro Optional, omit if not preferred.

Equipment

  • large skillet
  • blender
  • Cutting board

Method
 

Step-by-Step Instructions for Tinga de Pollo
  1. Heat 2 tablespoons of avocado or canola oil in a large skillet over medium-high heat. Once shimmering, add white onion and sauté until softened, about 5 minutes.
  2. Stir in 2 minced garlic cloves, continuing to sauté for an additional minute until fragrant.
  3. In a blender, combine the sautéed onion and garlic with crushed tomatoes, chipotle peppers, kosher salt, ground cumin, black pepper, oregano, and paprika. Blend until smooth.
  4. Pour the sauce back into the skillet and bring to a gentle simmer over medium heat.
  5. Carefully add the chicken breasts, nestling them in the sauce. Cover loosely and let it simmer for 45-50 minutes, turning halfway through.
  6. Once cooked, remove the chicken, shred it into bite-sized pieces, and return to the skillet. Simmer for an additional 10-15 minutes.
  7. If desired, sprinkle with chopped cilantro before serving. Serve hot over rice, in tortillas, or as a filling for tacos.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 100mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Ensure even cooking and monitor the sauce while simmering to prevent burning. For a smoky flavor, use smoked paprika and adjust the chipotle peppers based on heat preference.

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