Tinga de Pollo
Tinga de pollo, a traditional Mexican dish, features tender shredded chicken simmered in a smoky, tangy tomato sauce infused with chipotle peppers. This flavorful meal is perfect for cozy dinners or gatherings, bringing warmth and comfort to your table. Whether served in tacos, burritos, or over rice, tinga de pollo delivers an explosion of taste that will have everyone asking for more.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 (14 oz) can fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 1 large sweet onion, sliced
- 1 cup low-sodium chicken broth
- 1 tsp ground cumin
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic; sauté until fragrant and translucent (about 5 minutes).
- Season chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown on both sides (approximately 6 minutes per side).
- Pour in the canned tomatoes along with chopped chipotle peppers and their sauce; stir to combine.
- Add chicken broth and cumin; bring to a gentle simmer. Cook for about 30 minutes until flavors meld.
- Remove chicken from the skillet and shred it with two forks before returning it to the sauce; mix well.
- Serve warm with tortillas or over rice, garnished with avocado slices or fresh cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 470mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg