Chicken tinga (known as tinga de pollo in Spanish) is a Mexican dish which originated in Puebla, Mexico. It's made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It can be topped with avocado slices, shredded lettuce, crumbled cheese, Mexican crema, and salsa.
If you don't have a food processor, a blender of any kind should work just fine.
If you don't have an instant pot, you can cook it on the stovetop but it will, of course, take longer.
Prep Time15 minsCook Time25 minsTotal Time40 mins
INGREDIENTS
1 tbsp olive oil(or avocado oil)
1 small yellow onion, dicedabout 2-3 inches wide if you're looking for specifics, diced to 1/4-inch pieces
2 garlic cloves, minced
1 cup diced tomatoes
1 tsp ground cumin
½ sea salt
⅔ cup chicken broth(+ another 1/2 cup if cooking on stovetop)
2 lbs chicken breasts or thighs(you can combine; no need to stick to just one)
2 chipotle peppers in adobo sauce(Commissary item)
1 tbsp adobo sauce(Commissary item)
DIRECTIONS
1Prepare your onion and garlic cloves if you haven't already.
2If using an instant pot, select the Saute function. Once hot, add some olive or avocado oil, and toss in the onion and garlic. Saute for 3-4 minutes or until fragrant.
If you don't have an instant pot, you can do this in a stovetop pot set to medium heat.
3Turn down the heat. Transfer the onion/garlic mixture to a food processor or high powered blender.
Meantime, clean the bottom of the pot by turning up the heat slightly and adding water. This will facilitate scraping any burned gunk off in preparation for the next use.
4Add the diced tomatoes, ground cumin, salt, chicken broth, chipotle peppers, and adobo sauce to the onion and garlic mixture and blend until smooth.
5Pour the sauce back to the pot, and add the chicken.
6If using an instant pot, cook under high pressure for 9 minutes, using a quick release when ready.
If using a stovetop pot, add an extra 1/2 cup or so of chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is completely cooked through (using a thermometer).
7Once cooked, take out the chicken and dice/shred it using a fork and knife.
Return the chicken back to the pot. You can let the sauce cool and thicken, or serve immediately with rice, tortillas, or whatever you'd like. You can top with tomatoes, avocado, onion, shredded cabbage, or fresh cilantro. Enjoy!
Ingredients
1 tbsp olive oil(or avocado oil)
1 small yellow onion, dicedabout 2-3 inches wide if you're looking for specifics, diced to 1/4-inch pieces
2 garlic cloves, minced
1 cup diced tomatoes
1 tsp ground cumin
½ sea salt
⅔ cup chicken broth(+ another 1/2 cup if cooking on stovetop)
2 lbs chicken breasts or thighs(you can combine; no need to stick to just one)
2 chipotle peppers in adobo sauce(Commissary item)
1 tbsp adobo sauce(Commissary item)
Directions
1Prepare your onion and garlic cloves if you haven't already.
2If using an instant pot, select the Saute function. Once hot, add some olive or avocado oil, and toss in the onion and garlic. Saute for 3-4 minutes or until fragrant.
If you don't have an instant pot, you can do this in a stovetop pot set to medium heat.
3Turn down the heat. Transfer the onion/garlic mixture to a food processor or high powered blender.
Meantime, clean the bottom of the pot by turning up the heat slightly and adding water. This will facilitate scraping any burned gunk off in preparation for the next use.
4Add the diced tomatoes, ground cumin, salt, chicken broth, chipotle peppers, and adobo sauce to the onion and garlic mixture and blend until smooth.
5Pour the sauce back to the pot, and add the chicken.
6If using an instant pot, cook under high pressure for 9 minutes, using a quick release when ready.
If using a stovetop pot, add an extra 1/2 cup or so of chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is completely cooked through (using a thermometer).
7Once cooked, take out the chicken and dice/shred it using a fork and knife.
Return the chicken back to the pot. You can let the sauce cool and thicken, or serve immediately with rice, tortillas, or whatever you'd like. You can top with tomatoes, avocado, onion, shredded cabbage, or fresh cilantro. Enjoy!
Wilson Soto