Chicken Tinga Recipe (Tinga de Pollo)

Place the chicken, half of the onion (that was left whole), garlic, bay leaf, salt, and black pepper in a pot or Dutch oven. Cover with enough water so that the chicken is just covered.
Bring the pot to a boil over medium-high heat, reduce the heat to low, cover, and simmer for about 20-25 minutes or until the chicken is cooked through (avoid over-cooking as this will dry out the chicken).
Remove the chicken pieces from the pot and let them cool slightly before shredding with two forks or an electric mixer. Set aside.
Add the Roma tomatoes to the chicken broth and simmer for 5 minutes or until the skin begins to separate from the tomato.
Remove the tomato, garlic, and ¼ of the softened onion from the cooking water and transfer to a large blender. Add the chipotle peppers, adobo sauce, Mexican oregano, and cumin. Blend until smooth and then set aside. Note - you may need to add ½-1 cup of cooking liquid or chicken stock to the sauce to reach the desired consistency.
Heat the olive oil in a large skillet set over medium heat. Add the remaining sliced onion and sauté until soft and translucent, about 5 minutes. Add the sauce to the skillet and bring to a light simmer. Cook for about 10 minutes, stirring as needed.
Add the shredded chicken to the skillet and coat in the prepared sauce. Cook for an additional 10 minutes or until the sauce begins to thicken. Season with salt and black pepper, to taste.
Serve on tostadas or wrapped in flour tortillas with freshly chopped cilantro, crumbled Cotija cheese, and a dollop of crema or sour cream if desired.

Chicken Tinga Recipe (Tinga de Pollo)

Ingredients

Instructions

Notes

Nutrition