Tinga de Pollo with Pickled Red Onions
Traditional spicy chicken topped with bright, vinegar-based Spanish-style onions.
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Ingredients
- 2 pounds Chicken breast, bone-in and skinless
- 2 large White onion, sliced into thin half-moons
- 3 whole peppers Chipotle peppers in adobo sauce
- 5 medium Roma tomatoes
- 4 cloves Garlic cloves
- 1 cup Chicken broth
- 1 teaspoon Dried Mexican oregano
- 1 large Red onion, thinly sliced (for pickling)
- 1/2 cup Apple cider vinegar
- 2 tablespoons Vegetable oil
- 1 to taste Salt and black pepper
Instructions
- 1
Poach the chicken breasts in simmering water with a slice of onion and salt until cooked through, then shred into bite-sized pieces and set aside.
- 2
Prepare the pickled onions by mixing the sliced red onion with apple cider vinegar, a pinch of salt, and a splash of water; let sit for at least 30 minutes.
- 3
Blanch the tomatoes in boiling water, peel them, and blend with the chipotle peppers, garlic, and 1/2 cup of chicken broth until smooth.
- 4
Heat vegetable oil in a large skillet over medium heat and sauté the white onion slices until they are soft and translucent.
- 5
Pour the blended tomato-chipotle sauce into the skillet with the onions and simmer for 10 minutes until the sauce thickens and darkens slightly.
- 6
Add the shredded chicken and Mexican oregano to the sauce, stirring well to ensure every piece of chicken is thoroughly coated.
- 7
Cook the mixture for another 5-10 minutes on low heat to allow the flavors to meld, seasoning with salt and pepper as needed.
- 8
Serve the chicken tinga on warm corn tortillas or tostadas, topped generously with the bright pink pickled red onions.
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