Description
Mexican Tinga de Pollo is a delicious and spicy chicken dish made with tomatoes, chipotle peppers, and onions, perfect for tacos or as a main course.
Ingredients
Scale
- 2 lbs chicken breast
- 1 can (14 oz) diced tomatoes
- 2–3 chipotle peppers in adobo sauce
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the sliced onion and garlic, sauté until translucent.
- Add the chicken breast and cook until browned on all sides.
- Stir in the diced tomatoes, chipotle peppers, cumin, oregano, salt, and pepper.
- Add enough water to cover the chicken, bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Remove the chicken, shred it, and return it to the pot to mix with the sauce.
- Serve hot in tacos or with rice.
Notes
- Adjust the number of chipotle peppers based on your spice preference.
- This dish can be made ahead of time and reheated.
- Serve with avocado and fresh cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg