Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large white onion, 3 cloves garlic
- Pour in the crushed tomatoes. Add the minced chipotle peppers in adobo sauce and the adobo sauce itself. Stir well to combine.1 (28 ounce) can crushed tomatoes, 2-3 chipotle peppers in adobo sauce
- Stir in the dried oregano and ground cumin. Season generously with salt and freshly ground black pepper to taste. Bring the sauce to a gentle simmer.1 teaspoon dried oregano, 1/2 teaspoon ground cumin, to taste salt, to taste freshly ground black pepper
- Add the shredded cooked chicken to the skillet with the sauce. Stir everything together, ensuring the chicken is thoroughly coated. If the sauce seems too thick for your liking, you can add the 1/2 cup of chicken broth at this stage and stir to combine.4 cups shredded cooked chicken, 1/2 cup chicken broth
- Reduce the heat to low, cover the skillet, and let the Tinga de Pollo simmer for at least 15-20 minutes. This allows the flavors to meld beautifully and the chicken to absorb all the deliciousness of the sauce. Stir occasionally to prevent sticking.
- Before serving, taste the Tinga de Pollo and adjust the seasoning with more salt, pepper, or even a touch more adobo sauce if you desire more heat or smokiness.to taste salt, to taste freshly ground black pepper, 2-3 chipotle peppers in adobo sauce
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months. Reheat on stovetop or in microwave.
