Name: Tinga de Pollo (Chicken Tinga) Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 2 tablespoons avocado or canola oil; 1 white onion, diced; 2 cloves of garlic, minced; 1 (28-ounce) can crushed tomatoes; 4 chipotle peppers in adobo sauce; 2 teaspoons Kosher salt; 2 teaspoons ground cumin; 1/2 teaspoon black pepper; 1 teaspoon dried oregano; 1 teaspoon ground paprika; 4 boneless, skinless chicken breasts; 2 tablespoons chopped cilantro (optional)

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Introduction

Tinga de Pollo is a flavorful Mexican dish featuring tender shredded chicken simmered in a smoky, spicy tomato-chipotle sauce. Perfect for tacos, tostadas, or simply served over rice, this recipe brings rich, comforting flavors to your table with minimal effort.

The dish shows one large layer of shredded chicken mixed with a thick, rich red sauce that covers the whole surface. The texture is stringy and moist, with small pieces of chicken clearly visible and coated evenly in the vibrant red sauce. Bright green cilantro leaves are scattered on top for color contrast. The food is served in a round white bowl with a slight rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons avocado or canola oil
1 white onion, diced
2 cloves of garlic, minced
1 (28-ounce) can crushed tomatoes
4 chipotle peppers (from a can of chipotles in adobo sauce)
2 teaspoons Kosher salt
2 teaspoons ground cumin
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground paprika
4 boneless, skinless chicken breasts
2 tablespoons chopped cilantro (optional)

Instructions

Step 1: Heat oil in a large frying pan or Dutch oven over medium-high heat until hot. Add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and sauté for another minute, then remove the pan from heat.
Step 2: In a blender or food processor, combine the crushed tomatoes, chipotle peppers, salt, cumin, black pepper, oregano, paprika, and the softened onion and garlic. Blend until the sauce is smooth.
Step 3: Pour the blended sauce into the pan and return to medium-high heat. When the sauce starts to simmer, add the chicken breasts. Cover the pan with the lid slightly ajar, reduce the heat as needed, and maintain a gentle simmer.
Step 4: Let the chicken cook for 45-50 minutes, turning the breasts halfway through to ensure even cooking. Keep an eye on the sauce to prevent it from burning on the bottom.
Step 5: Once the chicken is fully cooked, remove it from the sauce and shred it using two forks. Return the shredded chicken to the sauce and simmer for an additional 10-15 minutes to meld the flavors. Garnish with chopped cilantro if desired and serve.

Tips & Variations

For a milder version, reduce the number of chipotle peppers or remove the seeds before blending.
You can substitute chicken breasts with thighs for a juicier result.
Serve the tinga in warm corn tortillas topped with diced onions, avocado, or crumbled queso fresco for an authentic touch.
If you prefer a thicker sauce, allow it to simmer uncovered for a few extra minutes before adding the chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white pan filled with shredded chicken cooked in a thick red sauce, scattered with green cilantro leaves on top. The pan has two handles and sits on a white marbled surface. Around the pan, there are lime wedges, sprigs of cilantro, a striped cloth, and a stack of yellow corn tortillas placed on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Tinga de Pollo ahead of time?

Yes, the flavors deepen after sitting, so making it a day ahead enhances the taste. Just store it properly in the refrigerator and reheat before serving.

What can I serve with chicken tinga?

Chicken tinga is great in tacos, burritos, tostadas, or over rice. It pairs well with fresh toppings like avocado, cilantro, diced onions, or a squeeze of lime.