It’s Hispanic Heritage month and with that comes a variety of delicious, spicy and versatile dishes that reign from many Latin regions around the world.

Chicken tinga is a classic Mexican dish originating in Puebla, but it is now consumed throughout central and southern Mexico. 

This dish can be found on literally every Mexican restaurant  menu throughout Mexico and even the United States. 

The recipe consists of shredded chicken cooked in a spicy chipotle sauce and is typically served on a tostada alongside refried beans and a variety of other toppings like avocado and cotija cheese. 

The chipotle brings an added kick to this dish and is definitely a crowd favorite! 

It can also be served as a main course alongside rice and beans or cooked in a delicious soup.

If you’d like to make this recipe for yourself, follow the steps below! 

Recipe

  1. Start by adding a pot of water to the stove on medium-high heat. Add the chicken breasts, bay leaves, garlic cloves and 1/4 of a red onion. 
  2. Bring to a boil and allow to cook for about 30 minutes or until the chicken is tender and cooked through. 
  3. While the chicken is cooking, prep the sauce. Chop up the tomatoes. In a blender, add the tomatoes, 1/4 of a red onion, caldo de pollo, oregano, 1 cup of chicken broth (I used the broth I cooked the chicken in), salt and pepper to taste and blend thoroughly.  Set aside.
  4. Once the chicken is ready, shred it and set aside. 
  5. Prep your red onion by cutting it into thin slices and set aside.
  6. In a large pan over medium heat, add enough oil to coat the pan.  Add the onions and let cook until soft, about 3-4 minutes. 
  7. Add the minced garlic and sauté until fragrant, about 1 minute. 
  8. Add the chicken and mix thoroughly. Add the sauce, and allow to come to a simmer. 
  9. Let the sauce reduce and cook with the chicken, about 10-15 minutes. 
  10. Serve with your favorite sides or top on a corn tortilla with your favorite toppings.
  11. Enjoy!

Ingredients

  • 1-1/2 lbs chicken breast 
  • 2-3 bay leaves 
  • 2-3 garlic cloves 
  • 1-1/2 red onions 
  • 3-4 oz chipotle peppers 
  • 2-3 roma tomatoes
  • 1 tbsp caldo de pollo 
  • 1 cup chicken broth 
  • 1 tbsp dried oregano
  • Salt and pepper, to taste 
  • 1 tbsp minced garlic 

 

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