Tinga de Pollo

Tinga de Pollo is a traditional Mexican dish that showcases shredded chicken stewed in a rich, smoky, and mildly spicy tomato sauce. This delectable combination of tender chicken with a zesty sauce offers a comforting and flavorful meal option, fitting for any occasion. The preparation involves cooking chicken until tender, shredding it, and then simmering it with a delicious blend of tomatoes, chipotle peppers, and onions. The dish delivers robust flavors with a touch of spice, making it a delightful choice to serve alongside rice, tortillas, or on a fresh bed of lettuce.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 medium onions, sliced
• 2 cloves garlic, minced
• 2 whole bay leaves
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 whole chipotle peppers in adobo sauce, chopped
• 14.5 oz can diced tomatoes
• 1/2 cup chicken broth
• 1 Tbsp vegetable oil

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onions and garlic to the pot and sauté for 3-4 minutes until onions are translucent.
3. Place the chicken breasts, bay leaves, oregano, cumin, chipotle peppers, diced tomatoes, and chicken broth into the pot with the onions and garlic.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 25-30 minutes until the chicken is thoroughly cooked.
5. Remove the chicken from the pot and shred it using two forks.
6. Return the shredded chicken to the pot and let it simmer for an additional 10 minutes, stirring occasionally to blend the flavors.
7. Remove the bay leaves before serving.
8. Serve the Tinga de Pollo hot alongside rice or with warm tortillas.

Keywords: Chicken, Shredded, Chipotle, Spicy, Mexican

Spice Rack: Dried Oregano, Ground Cumin, Chipotle Peppers in Adobo Sauce

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