Tinga de Pollo
Ingredients
- 2 LB Frozen Chicken breasts
- 100g Chipotles in Adobo Sauce
- (½ of a 7 OZ can)
- 1 Yellow Onion
- 1 14.5 OZ can of Fire Roasted Diced Tomatoes
- 4 FL OZ chicken broth
- (½ tsp Better-Than-Bouillon + 4 FL OZ hot water)
- 1 tsp salt
- 5 garlic cloves (~30g)
- 1 tsp oregano
- 1 tsp ground cumin
- ½ tsp cinnamon
- 1 tsp cayenne pepper or chili powder
- 1 red onion
- 1 bunch cilantro
- Tortillas of some kind
Utensils
- Instant Pot
- Medium cutting board
- Chef’s knife
- 2 prep bowls
- Measuring Pyrex
- ½ tsp spoon
- 1 tsp spoon
Instructions
- Prep chicken broth and spices (oregano, cumin, chili).
- Saute onion with olive oil in instant pot.
- Add garlic.
- Add spices and bloom.
- Add chicken broth and deglaze.
- Add tomatoes, adobo chipotles, and salt.
- Add frozen chicken.
- Mix.
- Cook in Instant Pot at High for 15 minutes.
- Prep cilantro and red onion.
- Natural release at least 5 minutes.
- Shred chicken.
- Serve.
- Extras to consider
- Queso fresco
- Pickled onions
- Pickled jalapenos
- Diced white or red onions
- Cilantro
- Avocado crema
Notes
Got a FOOD BURN warning August 10, 2024… Might have been because of a chicken piece in full direct contact with the bottom of the pot… Moved the chicken to ensure a layer of liquid and tomatoes etc. underneath and tried again. Didn't get it again.
💡 Consider adding like 1 tsp cocoa powder.
For a 32g-ish tortilla (Corn tortillas), use like 45g of this stuff.
See also
Instant Pot Chicken Tinga Recipe | Little Sunny Kitchen
Instant Pot
Electric pressure cooker. Fastest route to dry beans and to stock, and the reason several recipes here have an Instant Pot variant.
Open utensil pageCutting Board
Several sizes live in the kitchen. A damp towel underneath stops it sliding.
Open utensil pageChef's Knife
The default knife for almost everything. Keep it sharp; a dull one is more dangerous than a sharp one.
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