Tinga de Pollo
Tinga de Pollo is a Mexican dish made by simmering shredded chicken in a tomato-chipotle sauce with onions and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 800 | Grams |
| Onion (medium-sized, thinly sliced) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Tomato (medium-sized, chopped) | 4 | Count |
| Chipotle Peppers In Adobo Sauce (canned, chopped) | 2 | Count |
| Chicken Broth (low sodium) | 250 | Milliliters |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Bay Leaf (dried) | 1 | Count |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Oregano (dried) | 1 | Tsp |
| Tortillas (corn, for serving) | 10 | Count |
Instructions
- Boil the chicken breast in a pot with water until fully cooked, about 20 minutes. Remove, let cool, and shred the chicken using two forks.
- In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until translucent, about 5 minutes.
- Add minced garlic to the skillet and cook for another minute until fragrant.
- Add chopped tomatoes, chipotle peppers, chicken broth, bay leaf, salt, black pepper, and oregano to the skillet. Stir to combine.
- Simmer the mixture for about 15 minutes until the sauce thickens slightly.
- Add the shredded chicken to the skillet and mix well with the sauce. Cook for another 5 minutes to heat through.
- Remove the bay leaf and serve the Tinga de Pollo with warm corn tortillas.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
Blender or Food Processor