Description
This flavorful Mexican dish features tender shredded chicken simmered in a tangy green sauce made from tomatillos, serrano chiles, and spices. It’s perfect when served with warm corn tortillas and garnished with avocado and parsley
Ingredients
Units
Scale
For the Chicken
- Water (enough to cook the chicken)
- 800g chicken breast (whole, bone-in, skinless)
- 1/4 onion
- 1/2 head garlic
- 1/4 bunch fresh cilantro
- Pinch of salt
For the Sauce
- 1 tbsp vegetable oil
- 1/2 onion
- 2 cloves garlic
- 8 tomatillos, husked and rinsed
- 4 serrano chiles
- 1 tbsp cumin
- 3 allspice berries
- 1/2 cup fresh cilantro
- 1 cup chicken broth
For Garnish
- 1 tbsp vegetable oil
- 1 onion, sliced
- 1 avocado, fan-shaped for decoration
- Fresh parsley, for decoration
Instructions
- Cook the Chicken: In a large pot, add enough water to cover the chicken. Add the chicken breasts, onion, garlic, cilantro, and a pinch of salt. Cook until the chicken is fully cooked through. Remove the chicken and set aside, reserving the broth.
- Shred the Chicken: On a cutting board, shred the cooked chicken and set it aside.
- Prepare the Sauce: In a deep skillet, heat 1 tbsp vegetable oil. Add the onion, garlic, tomatillos, serrano chiles, cumin, allspice berries, and cilantro. Cook until the vegetables change color. Add chicken broth and cook until the vegetables soften and the liquid reduces. Allow the mixture to cool slightly.
- Blend the Sauce: Blend the cooled vegetable mixture until smooth, forming the sauce.
- Cook the Chicken with Sauce: In a saucepan, heat 1 tbsp vegetable oil. Cook the sliced onion until shiny. Add the shredded chicken and cook for 5 minutes. Pour in the blended sauce and bring to a boil. Let it simmer for 10 more minutes. Taste and adjust the seasoning as necessary.
- Serve: Serve the chicken tinga, garnished with fan-shaped avocado and parsley leaves. Serve with beans and warm corn tortillas.
Notes
- For a spicier tinga, you can add extra serrano chiles.
- This dish can also be served with rice or used as a filling for tacos or burritos.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 16
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg