Tinga de Pollo (Chicken Tinga)

An overhead, close up shot of tinga de pollo in a braising dish, topped with cilantro.

4.48 from 85 votes

This easy spin on Tinga de Pollo is a dinnertime keeper recipe! It features chicken breasts simmered in a simple, savory tomato sauce spiced with chipotle peppers.

Prep Time10

Cook Time55

Total Time1 5

Course: Dinner, Main Course

Cuisine: Mexican

Keyword: Chicken Tinga, Tinga de Pollo

Servings:

Calories: 284kcal

Author: Kelly Anthony

Ingredients

2 tablespoons avocado or canola oil
1 white onion, diced
2 cloves of garlic, minced
1 (28-ounce) can crushed tomatoes
4 chipotle peppers from a can of chipotles in adobo sauce
2 teaspoons Kosher salt
2 teaspoons ground cumin
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground paprika
4 boneless, skinless chicken breasts
2 tablespoons chopped cilantro (optional)

Instructions

Add oil to a large frying pan (you'll need one with a lid) or a Dutch oven over medium-high heat and allow to come to temperature. Add the onion and sauté for about 5 minutes, just until softened. Add the garlic and saute 1 minute more. Remove from the heat.
Add the crushed tomatoes, chipotle peppers, salt, cumin, pepper, oregano, and paprika to a blender or a food processor fitted with the blade attachment. Add the softened onion and garlic as well, secure the lid, and process until smooth.
Pour the sauce into the pan and turn the heat to medium-high. Once the sauce has reached a simmer, add the chicken breasts. Cover with the lid slightly ajar and reduce the heat (as necessary) to maintain a simmer.
Allow the chicken to simmer for 45-50 minutes, turning the breasts about half-way through the cooking process. Do not allow the bottom to burn.
Once the chicken has fully cooked through, remove it from the sauce, transfer it to a work surface, and shred it using two forks. Then, return the chicken to the sauce and allow it to simmer for 10-15 minutes more. Garnish with fresh cilantro (if using), serve, and enjoy!

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