Tinga de Pollo
Serves 4
Directions
- 1Place chicken breasts, one onion, bay leaves, and chicken bouillon in a large pot, cover with water, and simmer.
- 2Add tomatoes to the boiling chicken pot.
- 3Transfer boiled tomatoes to a blender, add chipotle peppers in adobo, sour cream, chicken broth, and bouillon powder, then blend until smooth.
- 4Sauté sliced onions in olive oil in a separate pan.
- 5Pour the blended sauce into the pan with the sautéed onions and stir to combine.
- 6Shred the cooked chicken using a stand mixer or by hand.
- 7Add shredded chicken to the sauce and mix well.
- 8Serve the chicken on a tostada topped with a spread of crema and shredded lettuce.
Ingredients
- 4 whole chicken breast
- 1 whole onion
- 2 whole bay leaf
- 1 tbsp chicken bouillon powder
- 2 whole tomato
- 7 oz chipotle peppers in adobo sauce
- 1 cup sour cream
- 1 cup chicken cooking broth
- 1 tbsp olive oil
- 1 whole onion, sliced
- 1 whole tostada (optional)
- 2 tbsp crema (optional)
- 1/4 cup lettuce, shredded (optional)
