Tinga de Pollo

This Tinga de Pollo recipe is a smoky, spicy, and flavorful Mexican chicken stew that’s perfect for tacos, tostadas, or as a standalone dish. It’s quick, easy, and packed with bold flavors!

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Course: Main Course

Cuisine: Mexican

Keyword: Chicken Tinga, Tinga de Pollo

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 250kcal

Equipment

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