Name: Delicious Tinga Pollo: 5 Reasons to Love This Dish
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 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.); 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.); 1.5 pounds Boneless, Skinless Chicken Breasts (Chicken thighs are flavorful alternatives.); 1/4 cup Chopped Cilantro (Optional, can substitute with parsley.)

Description

Tinga de Pollo is a flavorful shredded chicken dish cooked in a smoky tomato sauce, perfect for any meal.

Ingredients

Scale

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.)
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.)
1.5 pounds Boneless, Skinless Chicken Breasts (Chicken thighs are flavorful alternatives.)
1/4 cup Chopped Cilantro (Optional, can substitute with parsley.)

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Instructions

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.
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.
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.
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.

Notes

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Dish
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 75 mg