Tinga De Pollo Recipe Mexican

Mexican Tinga de Pollo {Authentic Mexican Chicken}

WEBJan 19, 2022 · Set aside. In a large skillet, heat the olive oil over medium-heat and cook the onion until soft and translucent (5-6 minutes), stirring …

1. In a medium stockpot, place chicken breasts and cover with water. Salt generously and bring to a boil over high heat. Once the water is boiling, cover and reduce to medium. Check occasionally and skim any foam off the top of the water as it cooks.
2. Cook the chicken for 15 minutes or until the internal temperature is 165°F.
3. Once the chicken is cooked, remove it from heat, drain the water (save for broth if desired), and set the chicken aside to cool.
4. While the chicken is cooking, place the tomatoes into a separate stock pot and cover them with water. Bring to a simmer over medium heat and cook for 8 minutes until soft, but not mushy. Remove from the water, and remove the peel if desired. Set aside.

Preview

See Also:

Show details

Chicken Tinga Pati Jinich

WEBMar 12, 2016 · Heat the oil in a large and deep pan over medium heat; once it is hot but not smoking, stir in the onion and cook until soft and …

1. Place tomatoes and tomatillos in a medium saucepan, cover with water. Bring it to a simmer and cook for about 10 minutes, or until tomatoes and tomatillos are soft, thoroughly cooked and mushy but not falling apart.
2. Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded lettuce, avocado slices, crumbled cheese and, if you want some, cream too. You may also serve with salsa verde on the side.

Preview

See Also:

Show details

Tinga de Pollo (Mexican Chicken Tinga) The Anthony …

WEBMar 27, 2024 · Remove from the heat. Add the crushed tomatoes, chipotle peppers, salt, cumin, pepper, oregano, and paprika to a blender or a …

1. Add oil to a large frying pan (you'll need one with a lid) or a Dutch oven over medium-high heat and allow to come to temperature. Add the onion and sauté for about 5 minutes, just until softened. Add the garlic and saute 1 minute more. Remove from the heat.
2. Add the crushed tomatoes, chipotle peppers, salt, cumin, pepper, oregano, and paprika to a blender or a food processor fitted with the blade attachment. Add the softened onion and garlic as well, secure the lid, and process until smooth.
3. Pour the sauce into the pan and turn the heat to medium-high. Once the sauce has reached a simmer, add the chicken breasts. Cover with the lid slightly ajar and reduce the heat (as necessary) to maintain a simmer.
4. Allow the chicken to simmer for 45-50 minutes, turning the breasts about half-way through the cooking process. Do not allow the bottom to burn.

Preview

See Also:

Show details