Description
Tinga de Pollo is a flavorful and comforting Mexican dish featuring tender shredded chicken simmered in a smoky, spicy chipotle tomato sauce. This recipe uses simple ingredients and slow simmering on the stovetop to develop rich, layered flavors perfect for tacos, tostadas, or rice bowls.
Ingredients
For the Sauce:
- 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
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons chopped cilantro (optional)
Instructions
- Sauté the aromatics: Heat the oil in a large frying pan or Dutch oven over medium-high heat. Add the diced onion and cook for about 5 minutes until softened. Add the minced garlic and sauté for another minute. Remove the pan from heat.
- Prepare the sauce: In a blender or food processor, combine the crushed tomatoes, chipotle peppers, salt, cumin, black pepper, oregano, paprika, and the sautéed onion and garlic. Blend until the sauce is smooth.
- Simmer the chicken: Pour the blended sauce into the pan and heat over medium-high until it begins to simmer. Add the chicken breasts, cover with the lid slightly ajar, and reduce the heat to maintain a gentle simmer. Cook for 45-50 minutes, turning the chicken halfway through to ensure even cooking and to prevent sticking or burning on the bottom.
- Shred the chicken: Remove the chicken breasts from the sauce and place them on a cutting board. Using two forks, shred the chicken finely. Return the shredded chicken to the pan with the sauce.
- Final simmer and garnish: Allow the shredded chicken to simmer in the sauce for an additional 10-15 minutes to absorb the flavors fully. Garnish with chopped fresh cilantro if desired, then serve hot.
Notes
- Adjust the number of chipotle peppers based on your preferred spice level.
- Use boneless, skinless chicken thighs as an alternative for a juicier result.
- The sauce can be prepared a day ahead to deepen the flavors.
- This dish is delicious served with warm tortillas, rice, or beans.
- Leftovers keep well refrigerated for up to 3 days and freeze well for longer storage.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
