Mexican Tinga de Pollo {Authentic Mexican Chicken}

Rich flavor and simple preparation are what make Mexican Tinga de Polo a family favorite meal. This Mexican chicken is loaded with herbs, spices, and tomato along with the tender shredded chicken to use as the base of a meal that is super versatile. It's a great choice for making in bulk and

Mexican Tinga de Pollo

There are many different recipes out there for Mexican chicken, but in my experience, this is closer to an authentic flavor than most. While I have had milder versions in authentic restaurants and taco stands, the richness of this recipe is really the important factor. Making your own fresh tomato sauce makes this better than most and perfect for use in a multitude of recipes.

If you like prefer the more American version of Mexican foods, you might prefer this Mexican beef and rice skillet instead. It's delicious and easy to make while being flavorful without the heat.

Do I Use Chicken Breasts or Chicken Thighs?

I use chicken breasts as that is what my family prefers. You can, however, use chicken thighs if that is your preference. Since you are shredding the chicken for this recipe, you can utilize a whole chicken, bone-in chicken, or boneless chicken. The only type of chicken I don't recommend using in this recipe is canned chicken as it disintegrates in the sauce and doesn't hold up well.

Can I Use This With Different Meats?

While it is technically used with chicken/pollo, I have used this same basic sauce method with other meats. The meat itself will soak up the flavors, and this rich tomato and spice mixture pairs well with chicken, turkey, pork, and beef.

My favorite way to use this with other meats is to use leftover shredded beef from a pot roast. It is a great way to turn that leftover meat into taco night deliciousness! It's also excellent to put over a pork roast for a spicy pulled pork taco.

What Ways Can I Use This in My Menu?

While some people eat this just with rice or by itself, it is created to use in other recipes or as part of a meal. In my house, it's a great choice for making on Sunday and using as part of meal prep throughout the week. You can even make it in much larger batches and freeze it for later. Below are a few of the things I like adding this chicken to for our meal plan.

• Over a bed of rice or cauliflower rice as a rice bowl.
• In corn or flour tortillas with your favorite taco toppings as tacos.
• As a base for a chicken tortilla or spicy chicken and bean soup.
• In place of the chicken in this cheesy chicken quesadilla recipe.
• On top of a bed of lettuce for a Mexican salad.
• Inside tortillas for burritos, chicmichangas, or taquitos.
• Mix into this super cheesy Mexican pasta recipe.

Is Tinga de Polo Spicy?

The spice level of this recipe depends on how much of the chipotle you add into the sauce. The recipe would typically use an entire can of chipotle in adobo, but if you prefer a milder flavor, you can adjust to suit your preferences. Below is how I would rate the flavor and spice.

• Spicy: a whole can of chipotle in adobo
• Medium: half can of chipotle in adobo
• Mild: one chile and half of the sauce from the can of chipotle in adobo

Ingredients

• Chicken breast
• Olive oil
• Onions
• Tomatoes
• Chipotle in adobo
• Garlic
• Salt
• Mexican oregano
• Thyme
• Marjoram
• Black pepper

Handy Kitchen Tools

• Medium stockpot(s)
• Skillet
• Meat shredder
• Tongs
• Wooden spoon
• Blender

How to Make Mexican Tinga de Pollo

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.

Cook the chicken for 15 minutes or until the internal temperature is 165°F.

Once the chicken is cooked, remove it from heat, drain the water (save for broth if desired), and set the chicken aside to cool.

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.

In a large skillet, heat the olive oil over medium heat and cook the onion until soft and translucent (5-6 minutes), stirring regularly.

Into a blender or food processor, add the peeled tomatoes, garlic cloves, salt, black pepper, and chiles (see note for the number of chiles to add). Blend until smooth.

Pour the tomato mixture into the skillet with the onions.

Add in the marjoram, oregano, and thyme then stir to combine.

Reduce the heat to low and let the sauce simmer, stirring regularly, for 8 to 10 minutes until thickened. Taste and add additional salt or black pepper if desired.

Shred the chicken breasts and then add into the tomato sauce and stir to combine and coat well.

Simmer for an additional 1-2 minutes to heat through then serve.

More Delicious Recipes

We love Mexican flavors, and while many of these dishes are more of a Tex-Mex or Americanized version, they are still full of flavor and ideal for weeknight meals. Below are a few more delicious ideas inspired by the flavors found in most Mexican cuisine.

• Citrusy Carne Asada Mexican Street Tacos
• Mexican Corn Salad {Esquites}
• Fry Bread Tacos with Spicy Beef and Green Chile Queso
• Authentic Cheese Antijitos Recipe
• Dutch Oven Cheesy Taco Spaghetti Recipe

Continue to Content

📖 Recipe

Yield: 8

Mexican Tinga de Pollo {Authentic Mexican Chicken}

Print

This traditional delicious and rich Mexican tinga de pollo is a perfect choice for your next weeknight meal. Ideal for tucking into tortillas or serving over rice!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1.5 lb boneless skinless chicken breasts (675 gm)
• 4 medium tomatoes
• 4 tablespoon olive oil (60 ml)
• 1 white onion, sliced
• 12 oz can chipotle peppers in adobo sauce* (350 ml)
• 4 cloves garlic
• 1.5 teaspoon salt 
• 1 teaspoon black pepper 
• ½ teaspoon dried Mexican oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon dried marjoram

Instructions

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. 
5. In a large skillet, heat the olive oil over medium-heat and cook the onion until soft and translucent (5-6 minutes), stirring regularly. 
6. Into a blender or food processor, add the peeled tomatoes, garlic cloves, salt, black pepper, and chiles (see note for the number of chiles to add). Blend until smooth. 
7. Pour the tomato mixture into the skillet with the onions.  Add in the marjoram, oregano, and thyme then stir to combine. 
8. Reduce the heat to low and let the sauce simmer, stirring regularly, for 8 to 10 minutes until thickened.  Taste and add additional salt or black pepper if desired. 
9. Shred the chicken breasts and then add into the tomato sauce and stir to combine and coat well. 
10. Simmer for an additional 1-2 minutes to heat through then serve.  

Notes

• Spicy: a whole can of chipotle in adobo
• Medium: half can of chipotle in adobo
• Mild: one chile and half of the sauce from the can of chipotle in adobo

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Gotham Steel 5 Quart Multipurpose Pasta Pot with Strainer Lid & Twist and Lock Handles, Nonstick Copper Surface Makes for Effortless Cleanup with Tempered Glass Lid, Dishwasher Safe
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  Pre-Seasoned Cast Iron Skillet (12-Inch) with Handle Cover Oven Safe Cookware - Heat-Resistant Holder - Indoor and Outdoor Use - Grill, Stovetop, Induction Safe
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  Zhuoyue Kitchen Cooking Utensils Set, 6 Pcs Bamboo Wooden Spoons & Spatula Kitchen Cooking Tools for Nonstick Cookware and Wok
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  HOTEC Premium Stainless Steel Locking Kitchen Tongs with Silicon Tips, Set of 2-9" and 12"
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  Ninja Professional 72 Oz Countertop Blender with 1000-Watt Base and Total Crushing Technology for Smoothies, Ice and Frozen Fruit (BL610), Black

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 65mgSodium: 780mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 26g