Tinga de Pollo
Tinga de pollo is a mouthwatering Mexican dish featuring tender, shredded chicken simmered in a smoky chipotle and tomato sauce. This vibrant recipe bursts with flavor and is perfect for tacos, nachos, or over rice. Easy to prepare and sure to impress, it’s the ideal choice for any gathering or a cozy weeknight dinner. Enjoy the harmonious blend of spices that will leave your taste buds dancing!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 ripe tomatoes, chopped
- 3 chipotle peppers in adobo sauce
- 1 large onion, sliced
- 4 cloves garlic, minced
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 2 cups low-sodium chicken broth
- 2 tsp olive oil
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large pan over medium heat. Sauté onions until golden brown (about 5 minutes), then add garlic and sauté for an additional minute.
- Stir in chopped tomatoes and chipotle peppers along with some adobo sauce; cook until tomatoes soften (5-7 minutes).
- Pour in the chicken broth and bring to a simmer. Add the seasoned chicken breasts, cover, and cook for 20-25 minutes until cooked through.
- Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot and mix well with the sauce; let simmer for another 5 minutes.
- Serve hot with warm tortillas or over rice!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg