Tinga de Pollo
Ingredients
- 2 Tbsp. olive oil
- 2 large golden onions
- 4 cloves of garlic
- 1 bay leaf
- 9 oz roasted fresh or canned tomatoes
- 1 can of marinated chipotle peppers adjust to taste
- 2.2 lbs. boneless skinless chicken breasts
- 1 tsp. dried oregano
- Salt to taste
- Optional: A pinch of cinnamon
- Optional: 1-2 tsp. brown sugar
Instructions
- Clean and peel the onions and garlic.
- Fill a medium pot with water, and add 2 garlic cloves, 1 onion cut in quarters, bay leaf, and salt. Bring to a boil and add the chicken breasts. Boil for 15-20 minutes or until cooked.
- Let the chicken rest for 5 minutes. Place it in a deep bowl and use a hand mixer on low speed to break the chicken into shreds.
- Cut the onion into thin rounds and mince 2 garlic cloves. Heat olive oil in a large saucepan on medium heat and cook onions for about 3 minutes. Season with salt, add minced garlic and oregano and cook for 2-3 minutes until golden.
- Blend roasted tomatoes, chipotle, and an optional pinch of cinnamon in a blender until smooth. Pour into the pan, and add the shredded chicken. Season with salt (and sugar if needed), cover, and cook on low for 15 minutes.
- Uncover and simmer for another 5 minutes. Add some leftover broth if the tinga is too dry. Your tinga de pollo is ready to serve!
Video
Nutrition
Calories: 230kcal | Carbohydrates: 12g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 160mg | Potassium: 469mg | Fiber: 4g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg