Description
A vibrant and healthy twist on traditional tinga de pollo! Discover how to make this delicious Mexican dish with Tales of a Kitchen’s wholesome recipe.
Ingredients
Scale
- 1 lb chicken breasts, boneless and skinless
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 4 tomatoes, diced
- 2–3 chipotle chiles in adobo, chopped
- 1 tbsp vegetable oil
- 1/2 cup chicken broth
- Salt and pepper, to taste
- Fresh cilantro for garnish
Instructions
- Cook the Chicken: In a pot, cook the chicken breasts in boiling water until fully cooked (about 15-20 minutes). Shred the chicken using two forks and set it aside.
- Prepare the Sauce: In a large pan, heat the oil over medium heat. Sauté the sliced onions and garlic until fragrant and golden.
- Add Tomatoes and Chipotles: Stir in the diced tomatoes and chipotle chiles. Let it simmer for 10 minutes until the tomatoes soften and create a sauce.
- Combine Ingredients: Add the shredded chicken and chicken broth to the pan. Season with salt and pepper, then simmer for another 10-15 minutes until the flavors meld.
- Serve and Garnish: Serve hot over tostadas or rice, garnishing with fresh cilantro.
This dish brings warmth and flavor to the table, inviting everyone to enjoy the robust taste of Mexican cuisine in a healthy, home-cooked way.
Notes
- Add extra chipotle if you prefer a spicier dish.
- Substitute with turkey or tofu for a leaner or vegetarian version.
- Leftovers make for fantastic tacos or burrito fillings the next day.
Nutrition
- Calories: 250kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg