Chicken Tinga (Tinga de Pollo)

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

Yield: 4 servings
Community Recipe from

Ingredients

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

Preparation

  1. Heat oil in large frying pan. When hot, add onion and garlic and saute until translucent and soft (8-10 mins).
  2. Next add chopped Roma tomatoes and oregano and cook for about 5 minutes.
  3. 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.
July 2013

This recipe is a personal recipe added by Traviesadivina and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Tinga (Tinga de Pollo) Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy