Spicy Chicken TingaTinga de Pollo
Shredded chicken simmered in a smoky chipotle-tomato sauce, piled on crispy tostadas with crema and pickled red onion. It's got real heat — you control how much — and it feeds a crowd.Pollo deshebrado en una salsa de chipotle y tomate, ahumada y con su buen piquete — servido en tostadas crujientes con crema y cebolla morada encurtida. Pica de verdad (tú decides cuánto), y rinde para toda la familia.
✓ Tested in Maritza's kitchen before postingProbada en la cocina de Maritza antes de publicarse
IngredientsIngredientes
Tap ingredients to check them off as you cook.Toca cada ingrediente para marcarlo mientras cocinas.
- 3 lb chicken breast
- 1 (8 oz) can tomato sauce
- 2 (7 oz) cans chipotles in adobo
- 2 tomatoes
- ¼ white onion
- 1 cup water
- 1 tbsp chicken bouillon
- For boiling the chicken: ½ onion, 1 head of garlic, 1 bay leaf
Ingredient and cart links may earn Maritza a small commission at no cost to you — it's how the free recipes stay free.Los enlaces de ingredientes y carrito pueden generarle una pequeña comisión a Maritza sin costo para ti — así las recetas gratis siguen siendo gratis.
MethodPreparación
- Boil the chicken breast with the ½ onion, the head of garlic, and the bay leaf until cooked through. Drop the 2 tomatoes into the pot to boil them too. Pull the chicken out, let it cool a little, and shred it; set the boiled tomatoes aside.
- In a large pan, fry the ¼ onion until soft, then add the shredded chicken.
- Blend the tomato sauce, chipotles in adobo, the boiled tomatoes, a chunk of onion, the chicken bouillon, and the water until smooth. Add the chipotles a little at a time — this one's spicy.
- Pour the sauce over the chicken, mix well, cover, and let it simmer on low for about 10 minutes. That's it.