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Tinga de Pollo (Chicken Tinga) Recipe

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★★★★★

4.5 from 148 reviews

Tinga de Pollo is a flavorful Mexican dish featuring tender shredded chicken simmered in a smoky, spicy chipotle tomato sauce. This recipe offers a vibrant and comforting meal perfect for tacos, tostadas, or rice bowls, highlighting the delicious combination of chipotle peppers, cumin, and smoky paprika.

Ingredients

Scale

For the Sauce and Chicken

  • 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)

Instructions

  1. Sauté the Aromatics: Heat 2 tablespoons of oil in a large frying pan or Dutch oven over medium-high heat until warm. Add diced onion and sauté for about 5 minutes until softened. Add minced garlic and sauté for an additional 1 minute. Remove from heat.
  2. Prepare the Sauce: In a blender or food processor, combine crushed tomatoes, chipotle peppers, Kosher salt, ground cumin, black pepper, dried oregano, ground paprika, and the sautéed onion and garlic. Process until smooth.
  3. Simmer Chicken in Sauce: Pour the blended sauce back into the pan and heat over medium-high until it starts to simmer. Add the chicken breasts, cover pan with the lid slightly ajar, and reduce heat to maintain a gentle simmer.
  4. Cook the Chicken: Let the chicken simmer for 45-50 minutes, turning the breasts halfway through to ensure even cooking. Take care to prevent the sauce from burning on the bottom.
  5. Shred and Finish: Remove fully cooked chicken breasts from the sauce and shred using two forks. Return shredded chicken to the sauce and simmer uncovered for an additional 10-15 minutes until flavors meld nicely.
  6. Garnish and Serve: Stir in chopped cilantro if desired, serve hot as filling for tacos, tostadas, or with rice, and enjoy your authentic Tinga de Pollo.

Notes

  • Adjust chipotle peppers to control the spice level; removing seeds reduces heat.
  • Use boneless, skinless chicken thighs as an alternative for juicier, more flavorful meat.
  • Leftover Tinga de Pollo can be refrigerated in an airtight container for up to 3 days or frozen for longer storage.
  • Serve with warm corn tortillas, avocado slices, or a squeeze of fresh lime for added freshness.
  • For a smoky flavor boost, roast the tomatoes and peppers before blending.

Keywords: Tinga de Pollo, Chicken Tinga, Mexican Chicken Recipe, Chipotle Chicken, Shredded Chicken, Spicy Chicken Tinga

Find it online: https://annakocht.com/tinga-de-pollo-chicken-tinga-recipe/