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Tinga de Pollo

Savory Tinga de Pollo: Quick Comfort Food Delight

Enjoy Tinga de Pollo, a comforting and flavorful chicken dish, perfect for busy evenings and pleasing to all palates.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons avocado or canola oil Great for sautéing the onion and garlic; olive oil works well as a substitute.
  • 1 medium white onion, diced Adds sweetness and layers of flavor; yellow onions can be used.
  • 3 cloves garlic, minced Infuses aromatic goodness into the dish.
  • 28 ounces crushed tomatoes The sauce's rich base.
  • 2 tablespoons chipotle peppers in adobo sauce Provides heat and smokiness; adjust based on spice preference.
  • 1 teaspoon kosher salt Vital for enhancing flavors.
  • 1 teaspoon ground cumin Introduces warm, earthy notes.
  • 1/2 teaspoon black pepper Ideal for seasoning; freshly ground offers best flavor.
  • 1 teaspoon dried oregano Brings herbal notes; using Mexican oregano can add authenticity.
  • 1 teaspoon ground paprika Adds color and mild flavor; smoked paprika enhances depth.
For the Chicken
  • 1.5 pounds boneless, skinless chicken breasts The primary protein; thighs can be substituted for richer taste.
  • chopped cilantro Optional garnish for freshness.

Equipment

  • Skillet
  • blender
  • Cutting Board
  • forks

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat a splash of oil over medium-high heat. Add the diced onion and sauté for about 5 minutes, until translucent. Introduce garlic and cook for an additional minute until lightly golden.
  2. Transfer the onion and garlic mixture to a blender. Add crushed tomatoes, chipotle peppers, salt, cumin, black pepper, oregano, and paprika. Blend until smooth to create the sauce.
  3. Return the sauce to the skillet over medium heat. Place the chicken breasts in the sauce, cover slightly ajar, and let simmer for 45–50 minutes, flipping halfway.
  4. Once cooked, remove chicken and shred it on a cutting board. Return shredded chicken to the skillet and mix it with the sauce, simmer for an additional 10–15 minutes.
  5. Taste and adjust seasoning if needed. Garnish with chopped cilantro before serving warm with tortillas or rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 16gProtein: 28gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Ensure onions are fully softened and monitor simmering heat for best results. Consider using a slow cooker for a hands-off approach.

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