Tinga de pollo — shredded chicken with chipotle

Name: Tinga de pollo — shredded chicken with chipotle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 3 cups of boneless cooked chicken meat; 2 tbsp water — optional; 2 garlic clove; 2 tbsp vegetable oil; 1 white onion; 2 tbsp fresh parsley; 2 chipotle pepper in adobo; ⅛ tsp ground black pepper; ¼ tsp salt; 3 cups of tomato

Main course
Mexican

Cooked chicken, shredded and simmered with tomatoes, onion and chipotle.

Active time20 min

Cooking20 min

Total30 min

Add to my week

Loading your week…

Ingredients

2 garlic cloves
1 white onion
2 tbsp fresh parsley
2 chipotle peppers in adobo
3 cups of tomatoes
3 cups of boneless cooked chicken meat
2 tbsp water — optional
2 tbsp vegetable oil
⅛ tsp ground black pepper
¼ tsp salt

Preparation

Step completed · 1
Peel and slice the onion. Peel and mince the garlic. Wash and dice the tomatoes, then measure their volume. Wash and chop the parsley, then measure it. Chop the chipotles. Shred the cooked chicken and measure without packing it down.
Step completed · 2
Heat the oil in a frying pan over medium heat. Cook the onion for 3 min, then the garlic for 2 min. Add tomatoes and parsley. Lower the heat and cook for 7 min, until the tomatoes release their juices. If they stay dry, add the optional water.
Step completed · 3
Add chicken, chipotles, salt and pepper. Stir and simmer for about 8 min, until the chicken is piping hot and coated in sauce.

Allergens

Composition to be confirmed.

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration