Irresistible Tinga de Pollo Recipe: A Spicy Delight

The aroma of tinga de pollo wafts through the air, a symphony of spices and tender chicken that dances on your taste buds. Imagine biting into juicy chicken, enveloped in a smoky tomato sauce, with just the right amount of heat to keep you coming back for more.

This dish is not just food; it’s a celebration. I remember the first time I made it for a family gathering. The looks on everyone’s faces as they savored each bite were priceless. It’s perfect for casual dinners or festive occasions, promising an explosion of flavor that’ll leave you craving seconds—and thirds!

My friends couldn’t stop raving about how delicious my tinga de pollo turned out at last week’s taco night.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.

• Fresh Garlic: Choose firm, fresh garlic cloves for the best flavor.

• Onion: A sweet onion works wonders here; it caramelizes beautifully when cooked.

• Canned Tomatoes: Opt for fire-roasted tomatoes to enhance that smoky flavor profile.

• Chipotle Peppers in Adobo Sauce: These add a kick! Adjust the quantity according to your spice tolerance.

• Chicken Broth: Homemade broth adds depth, but store-bought works fine too.

• Fresh Cilantro: A sprinkle before serving elevates both flavor and presentation.

• Lime Juice: Freshly squeezed lime juice brightens up the dish wonderfully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Chicken: Start by placing your chicken breasts in a pot filled with water and season with salt. Bring to a boil and let it simmer until fully cooked—about 20 minutes should do it.

Shred the Chicken: Once your chicken cools down enough to handle, shred it using two forks or simply pull it apart with your hands for that rustic feel.

Sauté Aromatics: In a pan over medium heat, add olive oil and sauté chopped onions until they turn translucent and fragrant. Toss in minced garlic and stir until heavenly aromas fill your kitchen.

Add Tomatoes and Chipotles: Pour in those fire-roasted tomatoes along with chopped chipotle peppers. Stir everything together gently and let simmer for about 10 minutes so flavors meld beautifully.

Combine Chicken with Sauce: Add shredded chicken into the pan, mixing well so every piece is coated in that smoky goodness. Let it cook together on low heat for another 5 minutes.

Finish with Lime Juice and Cilantro: Just before serving, squeeze fresh lime juice over the top and toss in chopped cilantro for that burst of freshness which takes this dish over the top!

Now you’re ready to serve up some mouthwatering tinga de pollo! Enjoy with tortillas, rice or even as a filling snack while binge-watching your favorite show!

Perfecting the Cooking Process

Start by cooking the chicken in a flavorful broth, then shred it while you sauté onions and tomatoes. Combine everything with spices for maximum flavor.

Add Your Touch

Feel free to swap chicken for shredded beef or jackfruit for a vegetarian option. Add toppings like avocado or fresh cilantro to elevate your dish.

Storing & Reheating

Store tinga de pollo in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat.

Sometimes I still laugh when I think about the first time I made tinga de pollo; my friends devoured it so fast that I barely got a bite!

FAQ

Can I use leftover chicken for tinga de pollo?

Absolutely! Leftover rotisserie chicken works perfectly and saves time.

What is the best way to serve tinga de pollo?

Serve it with warm tortillas, avocado slices, and fresh cilantro for a delightful meal.

Can I freeze tinga de pollo?

Yes! It freezes well in an airtight container; just thaw and reheat when ready to enjoy.

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Tinga de Pollo

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Experience the irresistible flavors of tinga de pollo, a vibrant Mexican dish featuring tender chicken simmered in a smoky tomato sauce with a hint of heat. Perfect for casual dinners or festive gatherings, this recipe promises an explosion of flavor that will have everyone coming back for seconds. Easy to prepare and incredibly versatile, enjoy it as a filling for tacos, atop salads, or served with rice—your taste buds will thank you!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Simmering
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cloves fresh garlic, minced
• 1 medium sweet onion, chopped
• 1 (14.5 oz) can fire-roasted tomatoes
• 2–3 chipotle peppers in adobo sauce, chopped (adjust according to spice tolerance)
• 1 cup chicken broth
• ¼ cup fresh cilantro, chopped (for garnish)
• Juice of 1 lime

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Instructions

1. Cook the Chicken: Place chicken breasts in a pot with water and season with salt. Bring to a boil; simmer for about 20 minutes until fully cooked.
2. Shred the Chicken: Once cooled, shred the chicken using two forks or your hands.
3. Sauté Aromatics: In a pan over medium heat, add olive oil and sauté onions until translucent. Add minced garlic and cook until fragrant.
4. Add Tomatoes and Chipotles: Stir in fire-roasted tomatoes and chipotle peppers; let simmer for about 10 minutes.
5. Combine Chicken with Sauce: Mix shredded chicken into the pan, ensuring it's well coated in the sauce. Cook on low heat for another 5 minutes.
6. Finish with Lime Juice and Cilantro: Squeeze fresh lime juice over the dish and sprinkle with cilantro before serving.

Nutrition

• Serving Size: 1 cup (approximately 250g)
• Calories: 310
• Sugar: 6g
• Sodium: 780mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 90mg