Chicken Tinga (Tinga de Pollo)

Chicken Tinga (Tinga de Pollo)Recipe

Photo: Traviesadivina

This is a traditional Mexican dish that is easy to make, taste delicious, and can be frozen for up to a month. Great on tostadas with Queso Fresco and Chipotle salsa (see my Chipotle-Tomatillo Salsa recipe). Also great in a quesadilla or live on the edge and whip up a batch of Mexican Chicken Lasagna.

4 servings


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2 teaspoons olive oil
1 cup white onion chopped
3 cloves garlic chopped
3 Roma Tomatoes chopped
1 teaspoon Dried Mexican Oregano
3 cups Cooked Chicken shredded
2 Chipotle Chiles (canned or dried) seeded and minced
1 cup Chicken broth
1 teaspoon salt or more to taste


Heat oil in large frying pan. When hot, add onion and garlic and saute until translucent and soft (8-10 mins).

Next add chopped Roma tomatoes and oregano and cook for about 5 minutes.

Then add your shredded chicken, chipotle chiles and chicken broth. Cook on medium-low for about 30 minutes until most liquid is absorbed and the flavors blend.

Created date

August 2015