Description
Spicy Mexican chicken tinga brings fiery flavors to your dinner table with tender shredded chicken in a smoky chipotle sauce. Zesty tomato-based notes and rich spices create an authentic experience you’ll crave again and again.
Ingredients
Scale
Chicken:
- 800 grams (28.2 ounces) chicken breast, whole, bone-in, skinless
- Water, enough to cook the chicken
- 1/4 onion
- 1/2 head garlic
- 1/4 bunch fresh cilantro
- Pinch of salt
Sauce Ingredients:
- 8 tomatillos, husked and rinsed
- 4 serrano chiles
- 1 cup chicken broth
- 1/2 onion
- 2 cloves garlic
- 1 tablespoon cumin
- 3 allspice berries
- 1/2 cup fresh cilantro
- 1 tablespoon vegetable oil
Garnish:
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 avocado, fan-shaped for decoration
- Fresh parsley, for decoration
Instructions
- Immerse chicken breasts in a generously filled pot with water, accompanied by whole onion, crushed garlic, fresh cilantro, and a delicate salt sprinkle, ensuring complete poaching until tender and thoroughly cooked.
- Transfer the poached chicken onto a clean cutting surface and meticulously shred into delicate, uniform strands using two forks.
- Activate a deep skillet with vegetable oil, introducing diced onions, minced garlic, chopped tomatillos, sliced serrano chiles, ground cumin, crushed allspice berries, and fragrant cilantro, sautéing until vegetables transform in color and release their aromatic essence.
- Incorporate reserved chicken broth into the skillet, allowing vegetables to gently simmer and soften while liquid reduces, creating a rich base.
- Transfer the cooled vegetable mixture into a blender, processing until achieving a silky, smooth sauce consistency.
- Warm another skillet with vegetable oil, caramelizing sliced onions until translucent and glossy.
- Introduce shredded chicken into the skillet, stirring and cooking for several minutes to enhance flavor profiles.
- Pour the blended sauce over the chicken, bringing the mixture to a gentle boil, then reducing heat to simmer for approximately 10 minutes.
- Taste and calibrate seasonings, ensuring a harmonious blend of flavors.
- Present the chicken tinga adorned with elegantly fanned avocado slices and delicate parsley leaves, accompanied by refried beans and warm, pillowy corn tortillas.
Notes
- Choose bone-in chicken breasts for extra flavor and moisture during initial cooking process.
- Reserve cooking broth carefully as it enhances the sauce’s depth and provides additional seasoning.
- Use fresh tomatillos for authentic tangy flavor, ensuring they are firm and bright green without blemishes.
- Consider reducing cooking time if using pre-cooked or rotisserie chicken to prevent over-drying the meat.
- Control spice levels by adjusting serrano chile quantity or removing seeds for milder version.
- Toss leftovers with rice, stuff into quesadillas, or use as enchilada filling for versatile meal options.
- Swap chicken with pulled jackfruit or tofu for vegetarian/vegan alternatives without compromising traditional taste profile.
- Store remaining chicken tinga in airtight container for up to 4 days, allowing flavors to develop further in refrigeration.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg