Mexican · beginner
Mexican Smoky Chipotle Chicken Tinga Skillet
Tender shredded chicken breast simmered in a smoky chipotle tomato sauce, perfect for serving over warm tortillas or grain bowls.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place chicken breasts in a saucepan with halal chicken broth, bring to a gentle simmer, cover, and cook for 12 to 15 minutes until fully cooked.
- 02
Remove chicken from broth, reserve 120 ml of broth, and use two forks to shred the warm chicken into thin strands.
- 03
Blend quartered tomatoes, chipotle peppers with adobo sauce, minced garlic, dried oregano, and the reserved broth until completely smooth.
- 04
Heat olive oil in a skillet over medium heat, add sliced yellow onion, and cook for 5 minutes until soft and translucent.
- 05
Pour blended chipotle tomato sauce into the skillet with onions and simmer for 5 minutes to let flavors fuse and thicken.
- 06
Fold in shredded chicken, simmer for 5 minutes until chicken absorbs sauce, and finish with chopped fresh cilantro.
A LITTLE KITCHEN KNOW-HOW
Poached Shredding
Simmering lean poultry gently in broth prior to shredding ensures maximum moisture absorption when introduced to rich sauces.
Notes from the kitchen
- Adjust chipotle pepper quantity to fine-tune spice levels while retaining the deep, smoky adobo depth.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
