Irresistible Tinga de Pollo: A Smoky Chicken Delight

The moment you take a bite of tinga de pollo, you’re transported to a fiesta filled with mouthwatering flavors. Imagine tender chicken simmered in a deliciously smoky sauce made from tomatoes, chipotle peppers, and spices, all mingling together like long-lost friends at a reunion. This dish is not just dinner; it’s an experience that dances on your palate and fills your kitchen with an irresistible aroma that leaves everyone asking for seconds.

I remember the first time I made tinga de pollo for my family. The skeptical looks quickly turned into delighted smiles as they devoured every last bite. Ideal for taco night or a cozy gathering, this dish promises to impress even the pickiest eaters. Get ready for an explosion of flavor that will have your taste buds doing the cha-cha!

It was a total hit at our last family gathering; everyone raved about the flavors and asked for the recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 breasts work well; adjust as needed for your crowd.

• Fresh Garlic: Use firm cloves for that robust flavor—no one wants bland garlic!

• Onion: A medium onion adds sweetness and depth to the sauce; slice it thinly.

• Canned Tomatoes: Opt for fire-roasted tomatoes to enhance the smoky flavor profile.

• Chipotle Peppers in Adobo Sauce: These little gems pack a punch; adjust based on your spice tolerance.

• Cumin Powder: A teaspoon of cumin brings warmth and earthiness to the mix.

• Oregano: Fresh or dried oregano adds a lovely herbal note—don’t skip it!

• Chicken Broth: Use low-sodium broth to control salt levels; it enhances flavor beautifully.

• Lime Juice: A splash of lime brightens up the dish and balances out the rich flavors.

• Salt and Pepper: Season generously to taste; it’s all about enhancing those flavors!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together!

Prep Your Ingredients: Start by chopping your onion and mincing garlic while you allow those chicken breasts to rest at room temperature for about 15 minutes.

Sauté Aromatics: In a large skillet over medium heat, add olive oil and sauté onions until translucent—about 4-5 minutes—then stir in minced garlic until fragrant.

Add Chicken and Blend Flavors: Toss in your chicken breasts along with cumin and oregano. Cook until they are browned on all sides—this should take around 5-7 minutes.

Incorporate Tomatoes and Chipotle Peppers: Pour in your canned tomatoes and chipotle peppers. Stir well, ensuring everything is nicely coated before adding chicken broth.

Simmer Away!: Lower the heat and cover your skillet. Let it simmer for about 20-25 minutes or until the chicken is cooked through and tender.

Shred Chicken and Final Touches!: Remove the chicken from the skillet once cooked through. Shred it using two forks, then return shredded chicken back into the sauce along with lime juice. Stir well to combine everything beautifully!

Now that you’ve made this delightful tinga de pollo, serve it up with warm tortillas or over rice. Enjoy every bite as you relish those rich flavors dancing on your tongue!

Perfecting the Cooking Process

Start by simmering the chicken in broth until tender, then shred it while sautéing onions and garlic. Combine with tomatoes and chipotle for that signature flavor.

Add Your Touch

Feel free to swap chicken for turkey or jackfruit for a vegetarian option. Add avocado slices or fresh cilantro to elevate the dish further.

Storing & Reheating

Store tinga de pollo in an airtight container in the fridge for up to four days. Reheat gently on the stove to preserve flavors and texture.

Sharing my first experience making tinga de pollo was hilarious; I accidentally added too much chipotle and nearly set my taste buds on fire!

FAQ

What is tinga de pollo?

Tinga de pollo is a delicious Mexican shredded chicken dish cooked with tomatoes and chipotle.

Can I make tinga de pollo ahead of time?

Absolutely! It tastes even better after resting overnight in the fridge.

What can I serve with tinga de pollo?

Try serving it with tortillas, rice, or even on nachos for a tasty twist!

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Tinga de Pollo

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Tinga de pollo is a vibrant Mexican dish that features tender chicken simmered in a smoky, flavorful sauce made with tomatoes and chipotle peppers. Perfect for tacos or served over rice, this dish tantalizes your taste buds and fills your kitchen with irresistible aromas. Easy to prepare, it’s a delightful meal for family gatherings and weeknight dinners alike.

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Sautéing
• Cuisine: Mexican

Ingredients

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• 4 boneless, skinless chicken breasts
• 3 cloves fresh garlic, minced
• 1 medium onion, thinly sliced
• 1 can (14.5 oz) fire-roasted tomatoes
• 2 chipotle peppers in adobo sauce, chopped
• 1 tsp cumin powder
• 1 tsp oregano (dried)
• 1 cup low-sodium chicken broth
• 2 tbsp lime juice
• Salt and pepper to taste

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Instructions

1. Prepare the chicken by resting it at room temperature for about 15 minutes.
2. In a large skillet over medium heat, sauté onions in olive oil until translucent (4-5 minutes), then add minced garlic and cook until fragrant.
3. Add the chicken breasts, cumin, and oregano; brown on all sides (5-7 minutes).
4. Stir in tomatoes, chipotle peppers, and chicken broth; mix well.
5. Cover the skillet and simmer for 20-25 minutes until the chicken is cooked through.
6. Remove the chicken, shred it using two forks, and return it to the skillet along with lime juice; stir to combine.

Nutrition

• Serving Size: 1 cup (approximately 240g)
• Calories: 267
• Sugar: 3g
• Sodium: 480mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 92mg