This tinga de Pollo recipe makes a deliciously easy Mexican shredded chicken, that’s mildly spicy with a smokey flavor in a rich and thick tomato sauce. This dish can be served with rice or used to make tacos, nachos, wraps, and even appetizers.
800 grams(1.8 lb) chicken breast with bone, skin andexcess fat removed
1large brown onionfinely diced
2 x 400 grams(14 ounce) cans diced tomatoes
3level teaspoons chipotle in Adobe Sauce
corn or soft flour tortillas
finely sliced red onion
finely sliced red chilli
sour cream or thick natural yogurt
lemon or lime wedges
shredded lettuce or cabbage
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Remove the skin from the chicken and if necessary, cut it into smaller pieces at the joints. Use a paper towel to wipe away any bone splinters at the cutting points. Season the chicken with 1 teaspoon salt. Put aside.
Heat the oil in a large saucepan over medium/high heat, add the onion, and stir and fry until it softens and turns a light golden brown.
Add the garlic, cook while stirring for about 1 minute.
Reduce the heat to low and add the cumin powder and chili powder, cook and stir for about 1 minute.
Add the diced tomatoes, chipotle in adobo sauce, and oregano mix well.
Add the chicken and use a wooden spoon to push it into the sauce.
Turn the heat to high and bring to a boil, reduce the heat to medium/low, cover the pot with a lid and simmer for about 40 – 50 minutes or until the chicken is cooked. Stir the sauce from time to time to prevent it from sticking to the bottom of the pot and burning.
Remove the chicken from the pot and transfer to a plate, allow to cool to a temperature that is comfortable to handle. When the chicken is cool enough to handle, remove and discard the bones. Use your hands or two forks to shred the meat. Put aside.
Continue to cook the sauce uncovered, over medium/high heat until it thickens to a salsa-like consistency. This will take about 10 – 15 minutes. You will need to constantly stir the sauce, and as the sauce thickens reduce the heat slightly. It should be thick and almost paste-like.
Return the shredded chicken to the pot with tomatoes and stir over medium heat until the chicken is fully coated in the sauce and reheated. Taste for salt and pepper and adjust to taste.
This recipe makes about 980 grams (34.5 oz) of pulled chicken, or six 163 grams (5.5 oz) serves. This amount will vary depending on how much liquid you have left in the sauce.
Use leftover cooked chicken - You can use 450 – 500 grams (16 – 17 oz) of cooked roast chicken. Make the sauce first adding the cooked and shredded chicken in at the last 5 – 10 minutes of cooking.
To make a smooth sauce – use a stick blender (or use a masher to make it less chunky) before adding the shredded chicken back into the sauce.
How to store it - Store leftovers in an airtight container for 3-4 days or freeze it.
Mexican Chicken AppetizersCook the sauce down until it is quite thick and holds together when spooned onto a plate. Before returning the chicken back to the sauce chop it into smaller pieces.To make the appetizers:
Top each corn chip with about 1 teaspoon of the warmed/hot tinga de pollo
Drop on a little sour cream
Garnish with a small pieces of avocado or diced tomato or grated cheese or pieces fresh coriander (cilantro).
Arrange on a serving platter and serve immediately
Chicken Tinga Nachos
Place corn chips into individual serving bowls, top with the hot chicken tinga
Sprinkle on some grated cheese
Place in the microwave and heat until the cheese starts to melt.
Garnish with chopped spring onions, sour cream, and chopped fresh coriander (cilantro)
Easy Chicken Tinga De Pollo Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.