Tinga de Pollo

Adding shredded chicken to onions and tomatoes - genius!

I just learned how to make this from an excellent Mexican cook named Aracelli. It’s a great chicken dish that can be eaten with rice, on tostadas, in tacos, or used in tamale pie.

Ingredients

3 chicken breasts

4 cups chopped white onion

About 5 large tomatoes, chopped

1 chopped jalepeno

Salt and pepper

Boil the chicken in water for 20-30 minutes with some onion and salt. When its done, remove the chicken and let it cool enough to handle, then shred the chicken breasts into small pieces with your hands. Strain the chicken broth.

Sautee the onions in olive oil. When translucent, add the chopped tomatoes and jalepeno and simmer, then add the shredded chicken pieces and some water or stock from the chicken. Add salt and pepper to taste. Let it simmer for 15 minutes or so.

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