Description
Experience the vibrant flavors of Mexico with this delightful recipe for Mexican Tinga de Pollo. Tender chicken is simmered in a rich, smoky sauce made from fresh tomatoes and chipotle peppers, making it an ideal dish for weeknight dinners or casual gatherings. Whether you choose to serve it in soft tortillas, over fluffy rice, or as a topping for crispy nachos, this versatile meal is sure to impress family and friends alike. Effortlessly easy to prepare and perfect for meal prep, you’ll enjoy the bold flavors that make this dish a true crowd-pleaser.
Ingredients
Scale
- 1.5 lb boneless skinless chicken breasts
- 4 medium tomatoes
- 4 tablespoons olive oil
- 1 white onion, sliced
- 12 oz can chipotle peppers in adobo sauce
- 4 cloves garlic
- 1.5 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried Mexican oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
Instructions
- In a medium stockpot, cover chicken with water and salt generously; bring to a boil. Reduce heat to medium and cook until chicken reaches an internal temperature of 165°F (about 15 minutes). Remove chicken and let cool before shredding.
- In another pot, simmer tomatoes in water for about 8 minutes until soft. Peel if desired.
- Heat olive oil in a large skillet over medium heat; sauté sliced onion until translucent (about 5-6 minutes).
- Blend peeled tomatoes with garlic and seasonings until smooth.
- Pour the blended mixture into the skillet with onions; add marjoram, oregano, and thyme. Simmer for 8-10 minutes until thickened.
- Stir shredded chicken into the sauce; heat through for 1-2 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg