Tinga de Pollo
If you've got boneless chicken thighs, chipotle in adobo and ripe tomatoes, you're most of the way to this Mexican chicken: about 65 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Poach the chicken thighs in salted water with half an onion, a garlic clove and the bay leaf for about 20 minutes until cooked through to at least 74C, then drain, reserving a cup of the broth, and shred the meat once it is cool enough to handle.
- Blend the tomatoes with the chipotles in adobo and the remaining garlic until smooth.
- Slice the remaining onions thinly and fry in the oil over medium heat for about 6 minutes until soft and lightly golden.
- Pour the tomato-chipotle blend into the onions and cook for 10 minutes, stirring, until the sauce thickens and darkens.
- Stir in the shredded chicken and oregano, add a splash of the reserved broth to loosen, and simmer for 10 minutes so the flavours soak into the meat.
- Season with salt to taste and let the tinga reduce until it is saucy but not watery.
- Spoon the warm tinga over crisp tostadas and serve, topping as you like with cream, avocado or crumbled cheese.
You'll use: Frying pan / skillet Β· Large pot Β· Saucepan Β· Blender
What to serve with Tinga de Pollo
- Cajun spiced fish tacos Seafood
- Braised Beef Chilli Beef
- Chickpea Fajitas Vegetarian
- Stuffed Bell Peppers with Quinoa and Black Beans Vegetarian
Tips & common questions
How long does Tinga de Pollo take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Tinga de Pollo is an original Mexican recipe developed in-house by Consomee. Photo: Tinga de pollo over pineapple rice garnished iwth cilantro queso fresco and avocado (16805240047).jpg by vastateparksstaff, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.