Allergens: Gluten-Free | Dairy-Free | Nut-Free | Low-Carb Adaptable
Cuisine: Mexican
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Chicken Tinga (Tinga de Pollo) is a beloved Mexican comfort food from Puebla, featuring tender shredded chicken cooked in a robust, smoky sauce made from chipotle peppers, tomatoes, onions, and garlic. Its roots trace back to the colonial kitchens of central Mexico, where indigenous ingredients combined with Spanish cooking techniques to create vibrant, flavorful dishes. Traditionally served atop crisp tostadas or wrapped in soft corn tortillas, Chicken Tinga boasts a harmonious blend of sweet, smoky, and spicy notes—making it a versatile favorite in home kitchens and street-food stalls alike.

Ingredients (Serves 4)

• 500 g boneless, skinless chicken breasts (or thighs)
• 400 g canned diced tomatoes
• 2–3 chipotle peppers in adobo sauce, finely chopped (plus 1 tbsp sauce)
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp extra-virgin olive oil
• ½ cup chicken stock
• Salt & freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Avocado slices & lime wedges (for serving)
• Corn tortillas or crisp tostadas (or lettuce cups for low-carb)

Instructions

1. Cook and Shred Chicken:
   • Bring a pot of lightly salted water to boil. Add chicken breasts, reduce heat, simmer gently for 15–20 minutes until cooked through. Remove, cool slightly, then shred with two forks.
2. Prepare Sauce:
   • In a skillet, heat olive oil over medium heat. Add sliced onion; sauté until translucent (5 minutes). Add garlic, cumin, and oregano; sauté until fragrant (1 minute).
3. Build Tinga Sauce:
   • Stir chipotle peppers, adobo sauce, diced tomatoes, and chicken stock into skillet. Simmer sauce gently for 5–7 minutes until slightly thickened.
4. Combine Chicken and Sauce:
   • Fold shredded chicken into the skillet. Simmer gently for an additional 5–8 minutes, letting flavors meld. Adjust seasoning with salt, pepper, and lime juice.
5. Serve:
   • Spoon Chicken Tinga onto warmed corn tortillas, crisp tostadas, or lettuce cups. Garnish with fresh cilantro, avocado slices, and lime wedges.

Dietary Substitutions & Allergen Swaps

• Low-Carb: Serve on lettuce cups or cauliflower tortillas instead of traditional tortillas.
• Gluten-Free / Dairy-Free / Nut-Free: Naturally compliant; no swaps needed.
• Vegetarian Option: Replace chicken with shredded jackfruit or mushrooms; adjust cooking time accordingly.
• Allium-Free: Omit onion and garlic; use ½ tsp asafoetida (hing) or increase cumin and oregano slightly.

Chef’s Tips

• Adjust Spice Level: Use fewer chipotle peppers for mild heat, or increase to taste for spiciness.
• Meal Prep-Friendly: Chicken Tinga improves overnight; prepare ahead and reheat gently before serving.
• Versatile Filling: Excellent for tacos, burritos, bowls, salads, or nachos.

Wine Pairing

A crisp, fruity Albariño or lightly chilled Rosé complements Tinga’s smoky heat. Red wine fans can try a smooth, fruit-forward Tempranillo or Grenache.

Nutrition Information (Per Serving)

Values are estimates and may vary with ingredient brands.

Frequently Asked Questions

Q: Can Chicken Tinga be frozen?
A: Yes—freeze cooled leftovers in airtight containers up to 2 months. Reheat gently before serving.

Q: How long can I keep leftover Tinga?
A: Refrigerate up to 3 days. The flavors develop more deeply after a day.

Q: Can I use rotisserie chicken?
A: Absolutely—shred pre-cooked chicken and stir into sauce, simmering briefly to combine flavors.

Q: What toppings pair best?
A: Try avocado, pickled onions, queso fresco (if dairy is okay), shredded lettuce, or fresh pico de gallo.

🌶️ Bring the taste of Puebla home—tag your Chicken Tinga creations @simplycookingx using #GlobalCuisineSeriesand let’s spice up your dinner tonight!