Description
Tinga de Pollo (Chicken Tinga) is a delicious, easy-to-make dish that brings the vibrant flavors of Mexican cuisine to your dinner table. This recipe features tender chicken breasts simmered in a rich, spicy tomato sauce infused with smoky chipotle peppers. The result is a savory and comforting meal that can be served in various ways—whether stuffed in tacos, wrapped in burritos, or enjoyed over fluffy rice. Perfect for weeknight dinners or entertaining guests, Tinga de Pollo is sure to impress with its bold flavors and simplicity.
Ingredients
- 4 boneless, skinless chicken breasts
- 28 ounces crushed tomatoes
- 4 chipotle peppers in adobo sauce
- 1 white onion, diced
- 2 cloves garlic, minced
- 2 tablespoons avocado or canola oil
- 2 teaspoons Kosher salt
- 2 teaspoons ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground paprika
- 2 tablespoons chopped cilantro (optional)
Instructions
- Heat oil in a large frying pan or Dutch oven over medium-high heat. Add diced onion and sauté until softened.
- Stir in minced garlic and cook for another minute before removing from heat.
- In a blender, combine crushed tomatoes, chipotle peppers, sautéed onion and garlic, salt, cumin, black pepper, oregano, and paprika; blend until smooth.
- Return the sauce to the pan over medium-high heat; add chicken breasts and let it simmer with the lid slightly ajar for 45-50 minutes.
- Once cooked through, shred the chicken with two forks and return it to the sauce for an additional 10-15 minutes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 7g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 110mg
Keywords: For added flavor depth, marinate the chicken in the sauce for at least 30 minutes before cooking. Adjust spice levels by varying the number of chipotle peppers used. Serve with fresh toppings like avocado slices or cilantro for an enhanced taste experience.