Chicken Tinga Recipe

Chicken Tinga Recipe

from acedarspoon.com
40 min
4 servings

This Chicken Tinga Recipe, or tinga de pollo, is one of my favorite Mexican dishes to make. Shredded chicken is simmered in a smoky, spicy chipotle sauce adding so much flavor. You will love how quick and easy this is to make and it can be use in so many ways. We eat it over white rice, in tacos, burrito bowls, burritos, quesadillas, on salads or even added into soups. You can even freeze this and use it for future meals!

Ingredients

  • 1 Tablespoon lard or oil
  • 2 large or 3 medium white onions, thinly sliced
  • 3 large chicken breasts {or about 2 pounds of chicken or 4 cups of shredded chicken}
  • 2 cloves garlic, minced
  • 1 - 12 fluid ounce can evaporated milk
  • 1 - 14 ounce can crushed fire roasted tomatoes
  • 3 - 4 canned chipotles and all the adobo sauce in the can OR
  • 1 - 7.76 ounce can chipotle sauce
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano {or regular oregano if you don't have Mexican oregano}
  • 1 teaspoon salt
  • ½ teaspoon pepper

Directions

  1. 1

    Heat the lard or oil in a large skillet over medium heat and add the sliced onions. Cook slowly until translucent about 10 to 15 minutes.

  2. 2

    While the onions are cooking, place the chicken in a saucepan and cover with water.

  3. 3

    Heat till it begins to boil and turn down to simmer. Cook for 6 to 7 minutes for thinner chicken breast, or 8 to 10 minutes if they’re pretty big, and then turn off the heat.

  4. 4

    Cover with a lid and let it sit for 5 minutes. Check for doneness. Shred the chicken.

  5. 5

    Place the garlic, evaporated milk, fire roasted tomatoes, chipotles and adobo sauce or chipotle sauce, cumin, oregano, salt and pepper into a blender and blend well.

  6. 6

    Pour over the cooked onions and cook for 5 minutes, then add the chicken and simmer for an additional 15 minutes until sauce is reduced by half.

  7. 7

    Serve over rice or on tostadas.