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Delicious Tinga de Pollo: Easy Shredded Chicken Delight

Tinga de Pollo is a flavorful shredded chicken dish cooked in a smoky tomato sauce, perfect for any meal.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Avocado or Canola Oil Can substitute with olive oil.
  • 1 medium White Onion Yellow onion can be used for a stronger flavor.
  • 3 cloves Garlic Fresh garlic cloves are preferred.
For the Sauce
  • 1 can Crushed Tomatoes Can swap with diced tomatoes.
  • 2-3 pieces Chipotle Peppers in Adobo Sauce Adjust quantity for less heat.
  • 1 teaspoon Kosher Salt Adjust amount if using table salt.
  • 1 teaspoon Ground Cumin Other warm spices like coriander can also work.
  • 1 teaspoon Black Pepper Freshly ground is preferred.
  • 1 tablespoon Dried Oregano Mexican oregano can intensify the flavor.
  • 1 teaspoon Ground Paprika Smoked paprika can enhance the flavor.
For the Protein
  • 1.5 pounds Boneless, Skinless Chicken Breasts Chicken thighs are flavorful alternatives.
For Garnishing
  • 1/4 cup Chopped Cilantro Optional, can substitute with parsley.

Equipment

  • Dutch oven
  • Blender
  • Cutting Board

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of avocado or canola oil in a Dutch oven over medium-high heat. Add 1 diced white onion and sauté for about 5 minutes until it softens and becomes translucent. Stir in 3 minced garlic cloves, cooking for an additional minute until fragrant, then remove from heat.
  2. Transfer the sautéed onion and garlic mixture to a blender, add one can of crushed tomatoes, 2-3 chipotle peppers, and your spices: 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon black pepper, 1 tablespoon oregano, and 1 teaspoon paprika. Blend until smooth.
  3. Return the blended sauce back to the Dutch oven and bring to a gentle simmer over medium heat. Add 1.5 pounds of chicken breasts to the sauce, ensuring they are submerged. Cover slightly ajar and let simmer for 45-50 minutes, turning halfway through.
  4. Once the chicken is cooked through, remove it from the sauce using tongs. Shred the chicken with two forks and return it to the pot, stirring it into the sauce, simmer for an additional 10-15 minutes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Let the shredded chicken sit in the sauce for a few minutes to meld flavors. Can serve in tacos, over rice, or as a filling for burritos.

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