Tinga de Pollo
Tinga de Pollo is a vibrant Mexican dish featuring tender shredded chicken enveloped in a smoky, rich tomato and chipotle sauce. This easy-to-make recipe is perfect for busy weeknights, delivering an explosion of flavors that will delight your taste buds. Serve it with warm tortillas or over rice, and experience a fiesta on your plate that brings family and friends together for an unforgettable meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 garlic cloves, minced
- 1 large sweet onion, thinly sliced
- 2 cups fresh or canned tomatoes, chopped
- 2 chipotle peppers in adobo sauce, diced
- 1 cup low-sodium chicken broth
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Cook the chicken: Place chicken breasts in a pot covered with water. Bring to a boil and simmer for 20 minutes until cooked through. Shred the chicken with two forks.
- Sauté onions and garlic: In a skillet, heat oil over medium heat. Sauté sliced onions until translucent, then add minced garlic until fragrant.
- Make the sauce: Add chopped tomatoes and diced chipotles to the skillet. Simmer for about 10 minutes until slightly thickened.
- Combine: Stir shredded chicken into the tomato-chipotle mixture along with chicken broth. Simmer for an additional 15 minutes to meld flavors.
- Finish: Squeeze lime juice over the dish and top with chopped cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 100mg