Print

Chicken Tinga Recipe (Tinga de Pollo)

Chicken Tinga Recipe (Tinga de Pollo)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Savor the vibrant flavors of our Chicken Tinga Recipe (Tinga de Pollo), a delightful dish that brings the essence of Mexican cuisine right to your table. Bursting with smoky chipotle peppers, tender chicken, and a rich tomato sauce, this dish is perfect for tacos or crispy tostadas. The combination of spices and fresh ingredients creates a comforting meal that’s both easy to prepare and impressive for gatherings. Gather your loved ones, share stories, and enjoy each delicious bite as you dive into this culinary adventure.

Ingredients

Scale
  • 3 chicken breasts (about 3 pounds)
  • 1 white onion (half sliced, half whole)
  • 3 cloves garlic
  • 1 bay leaf
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 Roma tomatoes
  • 3 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • ½–1 cup chicken broth
  • 1 tablespoon olive oil

Instructions

  1. In a large pot or Dutch oven, combine chicken breasts, whole onion half, smashed garlic cloves, bay leaf, salt, and pepper. Cover with water and bring to a gentle boil. Reduce heat and simmer for about 20–25 minutes until chicken is cooked through.
  2. Remove chicken from the pot and shred it once cooled. Set aside.
  3. Add Roma tomatoes to the cooking liquid and simmer for about 5 minutes until softened. Transfer tomatoes, garlic, and remaining onion half to a blender with chipotle peppers, adobo sauce, oregano, and cumin; blend until smooth.
  4. In a skillet over medium heat, sauté sliced onions in olive oil until translucent. Pour in the blended sauce and let it simmer for about 10 minutes.
  5. Add shredded chicken to the skillet, stirring to coat with the sauce. Simmer for an additional 10 minutes until combined.

Nutrition

Find it online: https://raniacooks.com/chicken-tinga-recipe-tinga-de-pollo/