Tinga de Pollo
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!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 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
Instructions
- 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.
- Shred the Chicken: Once cooled, shred the chicken using two forks or your hands.
- Sauté Aromatics: In a pan over medium heat, add olive oil and sauté onions until translucent. Add minced garlic and cook until fragrant.
- Add Tomatoes and Chipotles: Stir in fire-roasted tomatoes and chipotle peppers; let simmer for about 10 minutes.
- 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.
- 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