Tinga de Pollo (Chicken with Chipotle and Onions)

Use 1/6 the recommended amount of adobo chili or keep the large fire hose at the ready. I skipped the first 2 steps because store-bought shredded pulled chicken was available. Don't recommend it though, follow the recipe! Added corn, which was definitely a plus. Some sweet honey BBQ sauce also helps.

I used three chipotles in adobo sauce. The result was inedible! Added all the chicken broth from first step and additional tomatoes. Next step is to add corn and beans to turn it into a tortilla soup. Very disappointed. I should have followed my instinct and used fewer chipotles c

Made this exactly as written. Easy, delicious, and now I also have some great homemade chicken stock for other meals. I made a small batch of the sauce without chipotles for my son and that's the fastest he's ever devoured a quesadilla. Win all around!

Add a half cup of orange juice. Gives it a nice flavor.

Would it be crazy to blend in the onion/celery/carrots from the chicken broth into the sauce? I’m always looking of ways to cut down on food waste, but is this too much? Have we already extracted out the flavor through the broth? Or would it be a nice thickener and some extra fiber?

Made with 1-3/4 lbs boneless skinless chicken breast. Cooked in instant pot 1/2 cup water 1/2 lim juice cooked 13 min instant pot 5 min release then added to sauce. Made double sauce except same oil and chipotle. Great tostada

Made with 1-3/4 lb boneless skinless chicken breast 1/2 cup water 1/2 lime instant pot 13 min plus 5 natural release Double sauce but same chipotle

I just made this and my husband and I both found it inedible. Way too much chipotle and it only adds heat, a lot. I live in the Bay Area so maybe I'll check out the "real thing".

Even better if you grill the chicken over charcoal first! Definitely add jalapeno and Greek yogurt as a topping, while serving the Tinga over a nicely fried in olive oil masa harina derived sopa.

Yum! Used most of a Costco rotisserie chicken, which made this pretty quick. I just used 2 chipotle peppers with sauce and didn’t remove seeds or membranes. Just right on spiciness as far as my family was concerned, but I wish I’d had more of the adobo sauce ( had already used some in another recipe). Have plenty of lime for squeezing over the meat before serving. Served with warmed tortillas. 5 stars!

This was great. May try cooking chicken directly in sauce (skipping broth) as suggested.

I'm trying to figure out why the nutritional information lists a serving of this over 600 calories. 1 Tablespoon of oil per serving is 120, 1 cup of chicken is 335, but where are the other 200 calories from?

I doubled the recipe and roasted garden tomatoes and garlic in a pan with a little olive oil and cumin seed over a mesquite grill. I also poached the chicken 80 minutes on a low simmer with Bay leaf and cilantro stems, carrots & onion, no celery. Did not double the chipotle, but used the second half of the can for a hot salsa. Served with Oaxaca string cheese, cream, and crispy caseros. It tasted exactly like tinga! Pretty good!

I did use my Instant Pot to cook the chicken as suggested, 12 min +5 min NP. Chicken came out perfectly. The sauce as-is was way too spicy for me, so I added the rest of the can of whole tomatoes (pureed), but then it was too mild. Oops. Too many pots on the oven to pay enough attention. Good base, but I'm going to play around with it.

Sauce still cooking away, but I've tasted along the way. It's quite good, but I think it needs a little bit of acid. Will squeeze lime juice when done. No chicken for me though. I grated half a block of firm tofu into the sauce, will serve as a baked potato topping. Looking forward to dinner ;-]