Tinga De Pollo

Tinga De Pollo

Shredded chicken simmered in a smoky chipotle-tomato sauce with onions.

Total 1 hr 15 min Makes 6 servings Calories 310/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

Tinga de pollo is a Mexican braise of poached, shredded chicken simmered with tomatoes, chipotle chiles, and onions until smoky and rich. It works equally well piled onto tostadas, folded into tacos, or served over rice, and the sauce only deepens in flavor as it rests.

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1 white onion, half left whole and half thinly sliced
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • 4 cups water
  • 2 tablespoons vegetable oil
  • 1 pound roma tomatoes
  • 3 canned chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce, from the chipotle can
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried Mexican oregano
  • 1 teaspoon salt, plus more to taste
  • 1/4 cup reserved chicken poaching liquid
  • 2 tablespoons crumbled queso fresco, for garnish
  • 2 tablespoons fresh cilantro leaves, for garnish
  • 1 avocado, sliced, for garnish

Method

  1. Place the chicken breasts, whole onion half, whole garlic cloves, and bay leaf in a saucepan and cover with the water. Bring to a boil, then reduce heat and simmer until the chicken is cooked through.

  2. Remove the chicken and let it cool slightly, then shred it into bite-sized pieces using two forks. Reserve 1/4 cup of the poaching liquid and discard the onion, garlic, and bay leaf.

  3. Bring a small pot of water to a boil and add the tomatoes. Boil until the skins split and the tomatoes soften, about 5 minutes, then drain.

  4. Transfer the boiled tomatoes to a blender along with the chipotle peppers, adobo sauce, and minced garlic. Blend until smooth.

  5. Heat the vegetable oil in a 9-inch skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly browned.

  6. Pour the blended tomato-chipotle sauce into the skillet with the onions. Stir in the oregano and salt and bring to a simmer.

  7. Simmer the sauce, stirring occasionally, until it thickens slightly and deepens in color.

  8. Add the shredded chicken and reserved poaching liquid to the skillet, stirring to coat the chicken evenly in the sauce.

  9. Simmer uncovered until the chicken has absorbed the flavors and the mixture is slightly saucy but not watery.

  10. Taste and adjust salt as needed. Serve warm, garnished with crumbled queso fresco, cilantro leaves, and sliced avocado.

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    Tinga De Pollo

    Tinga de pollo is a Mexican braise of poached, shredded chicken simmered with tomatoes, chipotle chiles, and onions until smoky and rich. It works equally well piled onto tostadas, folded into tacos, or served over rice, and the sauce only deepens in flavor as it rests.

    1 hr 15 min 6 servings 310 cal

    Ingredients

    • 2 pounds boneless skinless chicken breasts
    • 1 white onion, half left whole and half thinly sliced
    • 2 cloves garlic, peeled
    • 1 bay leaf
    • 4 cups water
    • 2 tablespoons vegetable oil
    • 1 pound roma tomatoes
    • 3 canned chipotle peppers in adobo sauce
    • 2 tablespoons adobo sauce, from the chipotle can
    • 2 cloves garlic, minced
    • 1/2 teaspoon dried Mexican oregano
    • 1 teaspoon salt, plus more to taste
    • 1/4 cup reserved chicken poaching liquid
    • 2 tablespoons crumbled queso fresco, for garnish
    • 2 tablespoons fresh cilantro leaves, for garnish
    • 1 avocado, sliced, for garnish

    Method

    1. 1

      Place the chicken breasts, whole onion half, whole garlic cloves, and bay leaf in a saucepan and cover with the water. Bring to a boil, then reduce heat and simmer until the chicken is cooked through.

    2. 2

      Remove the chicken and let it cool slightly, then shred it into bite-sized pieces using two forks. Reserve 1/4 cup of the poaching liquid and discard the onion, garlic, and bay leaf.

    3. 3

      Bring a small pot of water to a boil and add the tomatoes. Boil until the skins split and the tomatoes soften, about 5 minutes, then drain.

    4. 4

      Transfer the boiled tomatoes to a blender along with the chipotle peppers, adobo sauce, and minced garlic. Blend until smooth.

    5. 5

      Heat the vegetable oil in a 9-inch skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly browned.

    6. 6

      Pour the blended tomato-chipotle sauce into the skillet with the onions. Stir in the oregano and salt and bring to a simmer.

    7. 7

      Simmer the sauce, stirring occasionally, until it thickens slightly and deepens in color.

    8. 8

      Add the shredded chicken and reserved poaching liquid to the skillet, stirring to coat the chicken evenly in the sauce.

    9. 9

      Simmer uncovered until the chicken has absorbed the flavors and the mixture is slightly saucy but not watery.

    10. 10

      Taste and adjust salt as needed. Serve warm, garnished with crumbled queso fresco, cilantro leaves, and sliced avocado.