Tinga De Pollo Recipe

Tinga De Pollo is a Mexican-style spicy stewed chicken. It is made with chicken, white onions, tomatoes, garlic, avocados, tortillas, and spices. It is a great chicken recipe and is fairly easy to make.

5 from 1 vote

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Prep Time 10

Cook Time 45

Total Time 55

Course Main Course

Cuisine Mexican

Servings

Calories 109 kcal

Equipment

Saucepan
Cast-Iron Skillet
Large Pot
Blender

Ingredients

2 Boneless, Skinless Chicken Breasts
2 White Onions (chopped)
6 cloves Garlic
2 Tomatoes (chopped)
115 g Chorizo
2 Avocados
12 Corn Tortillas
2 teaspoons Vegetable Oil
½ cup Chicken Stock
2 teaspoons Cumin
½ teaspoon Nutmeg
Kosher Salt (according to taste)
1 teaspoon Black Pepper

Instructions

Take a saucepan and keep it on medium heat. Now, add the chicken keeping enough water to cover it.
Add cloves and crushed garlic to it. Simmer for 12-15 minutes until the chicken is cooked.
Then, remove the chicken from the pot. Cool it slightly and the shred it using two forks.
Take a cast-iron skillet and keep it over medium-high flame for about 2 minutes.
Put the tomatoes into the skillet. Stir them and turn about slowly for about 6 minutes until they are blackened on all end.
Add the seared tomatoes, chicken stock, chipotle peppers, nutmeg and cumin to a blender. Mix until smooth.
Heat up the vegetable oil over medium to high heat in a large pot. Add the garlic, pepper, onion, and chorizo.
Cook for 2-3 minutes until the onions softened and the chorizo turned a little fat.
Add the lettuce into this mixture and sauté it for 2 minutes until it softens and a good aroma arises.
Add the tomato-chili mixture and simmer for 3 minutes, continuously stirring to absorb.
Add the sliced chicken into the mixture that you made and wait for a boil for about 10-15 minutes until much of the liquid has cooked out.
Add salt and pepper according to your taste. Serve with sliced avocado on moist corn tortillas.

Video

Nutrition

Keyword Chicken Tinga, Mexican, Mexican cuisine, Tinga De Pollo