Tinga de Pollo (Shredded Chicken in Chipotle Sauce)

This is a dish of shredded chicken in a smoky chipotle sauce. It is a popular dish in Mexico, and can be served with tortillas or rice.


  • 1 kg chicken breasts, shredded
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon adobo sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1 tablespoon lime juice


  1. In a large skillet over medium-high heat, sauté chicken in olive oil until browned.
  2. Add onion, garlic, chipotle peppers, adobo sauce, smoked paprika, cumin, oregano, salt, and black pepper. Sauté for 2 minutes.
  3. Stir in diced tomatoes and chicken broth. Bring to a simmer and cook for 10 minutes.
  4. Remove from heat and stir in lime juice. Serve with tortillas or rice.

Potential changes & improvements

If you want a less spicy dish, you can omit the chipotle peppers or reduce the amount used. For a more authentic dish, you could use fresh tomatoes instead of canned.

What other food it works well with

Tinga de Pollo goes well with tortillas or rice. It can also be served with beans, avocado, and sour cream.

Common Mistakes

One common mistake is to use too much adobo sauce, which can make the dish too spicy. Another mistake is to use chicken thighs instead of chicken breasts, which can make the dish too fatty.

Nutritional Information

Tinga de Pollo is a high protein, low carb dish. One serving has approximately:

  • Calories: 400
  • Fat: 20 g
  • Saturated Fat: 4 g
  • Cholesterol: 107 mg
  • Sodium: 505 mg
  • Carbohydrates: 11 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Protein: 42 g


This recipe contains chicken, onion, garlic, tomatoes, and lime juice. It does not contain any common allergens.

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