Description
Tinga de pollo is a mouthwatering Mexican dish featuring tender shredded chicken simmered in a smoky, spicy tomato sauce. With its rich flavors and vibrant colors, this recipe is perfect for weeknight dinners or gatherings. Easy to prepare, it pairs beautifully with warm tortillas or rice, making it a versatile crowd-pleaser. Experience the delightful aroma and taste as you recreate this family favorite that’s sure to impress your friends and loved ones.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 medium onion, diced
- 2 chipotle peppers in adobo sauce, minced
- 1 cup tomato sauce
- 1 cup chicken broth
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- In a large pot, cover chicken breasts with water and bring to a boil. Simmer for 20 minutes until fully cooked. Shred the chicken once it cools slightly.
- In a skillet over medium heat, add oil and sauté onions until golden brown (about 5 minutes). Add garlic and cook until fragrant.
- Stir in minced chipotle peppers, tomato sauce, and chicken broth; let simmer for 10 minutes.
- Add shredded chicken to the skillet and mix well. Let simmer for an additional 10 minutes.
- Before serving, stir in lime juice and chopped cilantro for freshness.
- Serve with warm tortillas or over rice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg