You’re sure to love this fast and easy Tinga de pollo / chicken tinga (shredded chicken in a sauce made from chipotle chili peppers in adobo, tomatoes, and onions). It can be prepared ahead and used for tostados, tacos, flautas, nachos, taco salad…the possibilities are endless.
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Peace, family!
This recipe is everything! Tender, spicy, flavorful, and done in a flash. That makes it perfect for weeknight dinner, but also a true crowd pleaser. This chicken tinga (tinga de pollo) can be meal prepped, and then used for tacos, tostadas, burritos, nachos, and taco salads. Let’s get into some details.
What is “Tinga”?
“Tinga” is a derivative of the word “tingatl.” In the Nahuatl (Aztec) language, “tingatl” means “to tear.” The dish is comprised of shredded chicken in a smoky, spicy sauce made of tomatoes and chipotles in adobo.
Is this Chicken Tinga Keto-Friendly?
Each serving of this chicken tinga contains 7 net grams of carbs, making it low-carb and keto-friendly.
What Ingredients Do I Need?
- White Onion
- Kosher Salt
- Marjoram
- Black Pepper
- Cumin
- Oregano
- Garlic Cloves
- Bay Leaves
- Chicken Breasts
- Roma Tomatoes
- Garlic Cloves
- Chipotle Peppers in Adobo Sauce
- Vegetable Oil Spray
- Smoked Paprika
- Lime
How to Make Tinga de Pollo (Chicken Tinga)
- To a large pot, add the water, onion, salt, marjoram, black pepper, cumin, oregano, garlic cloves, and bay leaves. Allow the contents of the pot to come to a boil.
- Add the chicken breasts to the pot and allow to cook for 25 minutes, or until the center of the chicken measures 165 degrees F on an instant read meat thermometer. Remove the chicken breasts from the pot, and set aside, allowing the chicken to cool enough to handle with your hands.
- Add the roma tomatoes to the pot and allow to cook for 10 minutes. You will notice that the tomatoes will become soft and the skin will begin to slightly tear away.
- Meanwhile, use forks or “claws” to shred the cooked chicken. You can also shred the chicken using a stand mixer if you prefer.
- Once the tomatoes have cooked, add them along with the garlic cloves, liquid and 3 peppers from the can of chipotle peppers in adobo sauce, 1/2 onion from the boiling pot, and chicken broth from the boiling pot to a food processor. Pulse until a smooth sauce forms.
- Spray a large skillet with vegetable oil spray and heat (medium-high) for 3 minutes. Add the sliced onion to the skillet, and allow to cook until translucent. Add the tomato sauce from the food processor to the skillet and allow to heat until it comes to a gentle boil.
- Add the shredded chicken to the sauce and stir well.Taste the chicken for salt, and add more as desired. Add the smoked paprika and lime juice to the skillet and stir well.
Recipe Notes, Tips, and Tricks (Tinga de Pollo)
- You will notice chicken broth listed in the recipe card. You do not need to purchase this ingredient; you will simply use the broth that is created when you boil the chicken and vegetables.
- This recipe can also be made using leftover shredded rotisserie chicken from the supermarket or any preferred pre-cooked shredded chicken. In this case, you will need to purchase chicken broth.
- The onion that is added to the food processor to make the sauce will be the same boiled onion from the first step. However the sliced onion that is added to the skillet with the sauce should be fresh.
Serving Suggestions
- Tinga Tacos
- Tostadas de Tinga
- Taco Salad
- Nachos
- Burritos
- Tinga Quesadillas
Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!
Peace,
Adri
Can’t make this right now? Pin it to your favorite Pinterest board for later! Connect with me via Pinterest while you’re there!
Tinga de Pollo (Chicken Tinga) | Keto, Low-Carb
You're sure to love this fast and easy chicken tinga (shredded chicken in a sauce made from chipotle chili peppers in adobo, tomatoes, and onions). It can be prepared ahead and used for tostados, tacos, flautas, nachos, taco salad...the possibilities are endless.
Ingredients
Chicken
- 4 quarts Water
- 1 White Onion (quartered)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Marjoram
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Cumin
- 1 teaspoon Oregano
- 3 Garlic Cloves (whole, peeled)
- 2 Bay Leaves
- 4 Chicken Breasts (boneless, skinless) (about 2 pounds)
Sauce
- 5 Roma Tomatoes
- 2 Garlic Cloves (whole, peeled)
- 12 oz Can of Chipotle Peppers in Adobo Sauce
- 1/2 Onion (from the boiling pot)
- 1 cup Chicken Broth (from the boiling pot)
Other
- Vegetable Oil Spray
- 1/2 White Onion, thinly sliced
- 1 teaspoon Kosher Salt
- 2 teaspoons Smoked Paprika
- 1/2 Lime, juiced
Instructions
- To a large pot, add the water, onion, salt, marjoram, black pepper, cumin, oregano, garlic cloves, and bay leaves. Allow the contents of the pot to come to a boil.
- Add the chicken breasts to the pot and allow to cook for 25 minutes, or until the center of the chicken measures 165 degrees F on an instant read meat thermometer. Remove the chicken breasts from the pot, and set aside.
- Add the roma tomatoes to the pot and allow to cook for 10 minutes. You will notice that the tomatoes will become soft and the skin will begin to slightly tear away.
- Meanwhile, use forks to shred the cooked chicken. You can also shred the chicken using a stand mixer if you prefer.
- Once the tomatoes have cooked, add them along with the garlic cloves, liquid and 3 peppers from the can of chipotle peppers in adobo sauce, 1/2 onion from the boiling pot, and chicken broth from the boiling pot to a food processor. Pulse until a smooth sauce forms.
- Spray a large skillet with vegetable oil spray and heat (medium-high) for 3 minutes. Add the sliced onion to the skillet, and allow to cook until translucent.
- Add the tomato sauce from the food processor to the skillet and allow to heat until it comes to a gentle boil.
- Add the shredded chicken to the sauce and stir well.
- Taste the chicken for salt, and add more as desired.
- Add the smoked paprika and lime juice to the skillet and stir well.
- Serve.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 819mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 21g
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