Chicken Tinga

5 from 1 vote

If you're a fan of Mexican cuisine, you have to try chicken tinga! This delicious dish is a classic from the Puebla region and is made with shredded chicken that's been simmered in a flavorful tomato-based sauce with smoky chipotle peppers. The result is a savory, slightly spicy, and oh-so-tasty dish that's perfect for tacos, tostadas, or just served over rice. Trust me, once you taste it, you'll be hooked!

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: Mexican

Keyword: chicken tinga, chicken tinga recipe, tinga de pollo

Servings: people

Author: Alyssa Rivers

Ingredients

2 tablespoons olive oil
1 white onion coarsely chopped
2 cloves garlic minced
2 cups chicken broth
3 boneless skinless chicken breasts
6 roma tomatoes seeded
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon mexican oregano
1 teaspoon ground chipotle pepper
½ teaspoon cumin

Instructions

In a medium pot, heat your olive oil over medium high heat and saute your onion until the onion is transparent, 3-4 minutes. Add in the garlic and saute just another minute.
Add your chicken broth, chicken breasts, prepared tomatoes, salt and pepper to the pot. Bring everything to a boil then cover and reduce heat to low. Simmer until the chicken is cooked through, about 30-40 minutes.
Once the chicken is cooked, remove it from the pot and shred it. Set aside.
Use a slotted spoon to remove all the tomatoes and onions from the pot and add them into a blender with ¾ cup of your boiling liquid. Blend until smooth. Discard the remaining liquid from the pot and return the pot to medium heat.
Add the chicken and blended mixture to the pot along with your oregano, chipotle pepper, and cumin. Cook the chicken in the sauce, stirring continuously for about 5 minutes. The chicken should be evenly coated and the sauce will reduce slightly. You can add additional salt and pepper to taste.

Nutrition

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