Tinga de Pollo served on a round plate

Tinga de Pollo

30 min · 8 ingredients

Shredded chicken simmered with tomatoes, softened onion, and smoky chipotle. Makes 6 servings using already-cooked chicken.

protein: 11g
carbs: 5g
fats: 13g
calories: 185kcal

Ingredients

Vegetable oil — 2 tbsp
White onion — 1 medium, sliced
Garlic — 2 large cloves, diced
Tomatoes — 3 cups, diced
Parsley — 2 tbsp, chopped; extra for garnish
Chipotles in adobo — 2 peppers, chopped
Cooked shredded chicken — 3 cups
Salt and pepper — to taste

Steps

Heat 2 tbsp oil in a large pan over medium heat.
Add the sliced onion and cook for 3 minutes.
Add the diced garlic and cook for 2 minutes.
Lower the heat and stir in the diced tomatoes and 2 tbsp parsley.
Cook for 6–7 minutes. Add a splash of water if the pan becomes dry.
Stir in the cooked shredded chicken and chopped chipotle peppers.
Simmer for 8 minutes, until the chicken is hot.
Season with salt and pepper, then finish with the extra parsley.