Tinga de Pollo: A Flavorful Mexican Chicken Stew
Discover the vibrant flavors of Mexico with this delicious Tinga de Pollo recipe! Tinga de Pollo is a traditional Mexican dish made with shredded chicken simmered in a smoky, slightly spicy tomato-chipotle sauce. Originating from the state of Puebla, this dish is a staple in Mexican households and is often served at celebrations and family gatherings. With its rich, tangy, and smoky flavors, Tinga de Pollo is perfect for tacos, tostadas, or even as a filling for quesadillas. It’s easy to make, packed with flavor, and sure to become a favorite in your home!
Why This Tinga de Pollo Recipe Works
This Tinga de Pollo recipe is a winner because it’s quick, easy, and uses simple, accessible ingredients. The combination of smoky chipotle peppers, tangy tomatoes, and tender shredded chicken creates a dish that’s bursting with flavor. Plus, it’s incredibly versatile—serve it as a main dish, in tacos, or even as a topping for nachos!
Another reason to love this recipe is its adaptability. You can adjust the spice level to suit your taste, making it as mild or as fiery as you like. It’s also a great way to use up leftover chicken, making it a practical and delicious option for busy weeknights.
What’s In Tinga de Pollo?
The magic of Tinga de Pollo lies in its simple yet flavorful ingredients. Here’s what you’ll need:
- Shredded Chicken: Use cooked chicken (rotisserie chicken works great) for convenience and tender texture.
- Chipotle Peppers in Adobo Sauce: These add a smoky, spicy kick to the dish.
- Tomatoes: Fresh or canned tomatoes form the base of the sauce, adding sweetness and acidity.
- Onions: Sautéed onions provide a sweet and savory base for the sauce.
- Garlic: Adds depth and aroma to the dish.
- Spices: Cumin, oregano, and bay leaves enhance the flavor profile.
- Chicken Broth: Adds richness and helps create a saucy consistency.
How To Make Tinga de Pollo
This Tinga de Pollo recipe is straightforward and comes together in just a few simple steps. Here’s how to make it:
Step 1: Prepare the Sauce
- In a blender, combine the tomatoes, chipotle peppers, garlic, and a splash of chicken broth. Blend until smooth.
Step 2: Sauté the Onions
- Heat oil in a large skillet over medium heat. Add the sliced onions and cook until softened and slightly caramelized, about 5-7 minutes.
Step 3: Simmer the Sauce
- Pour the blended tomato-chipotle mixture into the skillet with the onions. Add cumin, oregano, bay leaves, and chicken broth. Stir well and let it simmer for 10 minutes to allow the flavors to meld.
Step 4: Add the Chicken
- Stir in the shredded chicken and let it simmer in the sauce for another 10-15 minutes, allowing the chicken to absorb the flavors.
Step 5: Serve and Enjoy
- Remove the bay leaves and serve the Tinga de Pollo warm with your choice of sides or as a filling for tacos, tostadas, or quesadillas.
Sides for Tinga de Pollo
Pair your Tinga de Pollo with these delicious sides:
- Warm Corn Tortillas: Perfect for making tacos or wrapping up the flavorful chicken.
- Refried Beans: A classic Mexican side that complements the smoky flavors of the Tinga.
- Mexican Rice: Fluffy and flavorful, it’s the perfect accompaniment.
- Avocado Slices or Guacamole: Adds a creamy, cooling contrast to the spicy chicken.
Recipe FAQ’s
Can I Make Tinga de Pollo Ahead of Time?
Yes! Tinga de Pollo tastes even better the next day as the flavors have more time to develop. Store it in an airtight container in the fridge for up to 3 days.
Can I Use a Different Protein?
Absolutely! You can substitute the chicken with shredded beef, pork, or even tofu for a vegetarian version.
How Spicy Is Tinga de Pollo?
The spice level depends on the number of chipotle peppers you use. Start with 1-2 peppers and adjust to your preference.
Other Recipes To Try
- Chicken Enchiladas: Roll up shredded chicken in tortillas, smother with enchilada sauce, and bake until bubbly.
- Pozole Rojo: A hearty Mexican soup made with hominy, pork, and a rich red chili broth.
- Carnitas: Slow-cooked pork that’s crispy on the outside and tender on the inside.
- Chiles Rellenos: Poblano peppers stuffed with cheese, dipped in egg batter, and fried to perfection.
Tinga de Pollo
Ingredients
- 3 cups cooked shredded chicken rotisserie chicken works well
- 1 tbsp vegetable oil
- 1 large onion thinly sliced
- 2 garlic cloves minced
- 2-3 chipotle peppers in adobo sauce adjust to taste
- 1 can 14 oz diced tomatoes
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Prepare the Sauce: In a blender, combine the diced tomatoes, chipotle peppers, garlic, and ½ cup of chicken broth. Blend until smooth.
- Sauté the Onions: Heat oil in a large skillet over medium heat. Add the sliced onions and cook until softened and slightly caramelized, about 5-7 minutes.
- Simmer the Sauce: Pour the blended tomato-chipotle mixture into the skillet with the onions. Add cumin, oregano, bay leaves, and the remaining chicken broth. Stir well and let it simmer for 10 minutes.
- Add the Chicken: Stir in the shredded chicken and let it simmer in the sauce for another 10-15 minutes.
- Serve: Remove the bay leaves and garnish with fresh cilantro. Serve warm with tortillas, rice, or your favorite sides.
Notes
- Spice Level: Adjust the number of chipotle peppers to control the heat.
- Make Ahead: The flavors deepen if made a day in advance. Store in the fridge for up to 3 days.
- Freezing: Freeze in an airtight container for up to 3 months.
Nutrition
Enjoy your homemade Tinga de Pollo! Let us know how it turned out in the comments below!
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