Tinga de Pollo
A warmly spiced shredded chicken full of beautiful latin flavors.
Servings: 10
Ingredients
- 3 pounds of boneless skinless chicken (breasts or thighs)
- 2 tablespoons of a neutral oil
- salt and black pepper
- 1 large white onion, finely diced
- 4 cloves of garlic, finely minced
- 2-4 chipotle peppers in adobo sauce
- 2 tablespoons of adobo sauce
- 2 tablespoons of tomato paste
- 15 ounces of fire roasted tomatoes
- 2 teaspoons of salt
- 1 teaspoon of cumin
- 1 teaspoon of Mexican oregano
- 1/4 teaspoon of black pepper
Instructions
- Season chicken generously with salt and black pepper
- Add 2 tablespoons of a neutral oil into a large skillet over medium high heat or a pressure cooker set to sauté
- Sear the chicken on both sides and then transfer it onto a plate and set aside for now
- Add the diced onion and finely minced garlic and cook until softened (5-7 minutes)
- Add 2-4 chipotle peppers (depending on how spicy you want your tinga to be) along with 2 tablespoons of adobo sauce, 2 tablespoons of tomato paste, 15 ounces of fire roasted tomatoes, 2 teaspoons of salt, 1 teaspoon of cumin, 1 teaspoon of Mexican oregano and 1/4 teaspoon of black pepper and stir to combine
- Add the seared chicken into the skillet or pressure cooker and mix until everything is completely combined
- Cooking Times: If cooking stovetop in a skillet, cover, reduce heat to medium and simmer for about 20 minutes until the chicken is cooked through with an internal temperature of 165 degrees. If cooking in the oven, transfer the covered skillet into a 375 degree oven and cook for 25-30 minutes or until the chicken is tender and cooked through with an internal temperature of 165 degrees. If cooking in a pressure cooker, set to pressure cook on high for 15 minutes.
- Shred the cooked chicken and return it to the sauce
- Toss until fully incorporated
- Serve warm