Image
main content start
Ingrid Hoffmann's Chicken Tinga Poblana
10 min prep time
33 min cook time
4servings
Recipe by
Ingrid Hoffmann
Source
Latin Comfort Foods Made Healthy
Photo by
Mittera
How to Make Ingrid Hoffmann's Chicken Tinga Poblana
This classic Mexican stew from Puebla, Mexico, is intensely rich in flavor and spices. It hits the spot every time. Serve either inside a tortilla or over a bowl of brown rice or quinoa and enjoy! For a different take on this dish, substitute lean pork loin for the chicken.
10 min prep time
33 min cook time
4servings
3/4 cup
Print Recipe >
Step-By-Step Instructions:
-
Place the chicken, bay leaves, and enough cold water to cover in a medium saucepan; bring to a simmer. Cover and simmer until the chicken is cooked through, about 15 minutes; drain. Discard the bay leaves. Transfer the chicken to a cutting board. Let cool, then shred with two forks. Set aside.
-
Meanwhile, puree the tomatoes, 1/4 cup cilantro, chipotle chilies, adobo sauce, vinegar, garlic, thyme, marjoram, and salt in a food processor or blender.
-
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the tomato mixture and the shredded chicken. Cook, over medium heat, stirring occasionally, until the flavors are blended and the chicken is heated through, about 10 minutes. Sprinkle with the remaining 2 tbsp cilantro.
Nutrition facts
4 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 210
- % Daily value*
-
Total Fat
7g
9%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 85mg 28%
- Sodium 270mg 12%
-
Total Carbohydrate
10g
4%
- Dietary Fiber 3g 11%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 27g
- Potassium 680mg 14%
Ingredients
boneless, skinless chicken breasts
1 lbs
bay leaves
2 leaves
no-salt-added petite diced tomatoes
1 (14.5 ounce) can
fresh cilantro (chopped and divided)
1/4 cup plus 2 tbsp
chipotle chili in adobo
2 whole
adobo sauce from the chipotles
2 tbsp
Apple Cider Vinegar
1 tbsp
garlic (chopped)
2 clove
dried thyme
1/2 tsp
dried marjoram or dried oregano
1/2 tsp
salt
1/8 tsp
canola oil
1 tbsp
onion(s) (thinly sliced)
1 med
Related Recipes
View more related recipesDFH Related Recipes
Image
Image
Image
Pesto Pork Tenderloin with Blistered Broccolini and Tomatoes
10 min + 30 min marinating time
30 min
4
Image
Sponsored
Stuffed Chicken Breast with California Dates, Spinach, & Herbed Ricotta
20 min
25 min
4
Image
Reviews & Ratings
Recommended
Recommended