Tinga de Pollo

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  • About this Recipe
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  • Ingredients
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2 packets

GOYA® Powdered Chicken Flavored Bouillon

1 ½ lb.

boneless chicken breast


medium yellow onion, chopped

1 tsp.

GOYA® Minced Garlic


peppers from 1 can 7 oz. GOYA® Chipotle Peppers in Adobo Sauce, finely chopped, plus 1 tbsp. sauce

1 tsp.

GOYA® Oregano Leaf

½ tsp.

GOYA® Ground Cumin

1 tsp.

GOYA® Sea Salt

1 package

GOYA® Corn Tortilla, (12 count)


avocados, sliced

1 cup

GOYA® Queso Fresco, crumbled

½ cup

red onion, diced

¼ cup

fresh cilantro, chopped

Lime wedges


Kitchen View

Step 1

In a medium saucepan over medium-high heat, bring 4 cups water to a boil. Add bouillon, stirring until dissolved. Add chicken; cook until cooked-through, about 20 minutes. Transfer to refrigerator until cold. Shred chicken.

Step 2

Heat a large skillet over medium-high heat. Once warm, add the oil and onions. Cook for about 4 minutes or until translucent, stirring occasionally. Add in garlic and cook for 30 seconds more. Stir in chipotles with sauce, oregano, cumin toast for about 2 minutes. Add tomato sauce and simmer until flavors are combined.

Step 3

Once sauce has simmered add chicken and salt and cook until chicken is reheated. Taste to add more salt if necessary.

Step 4

In a lightly greased skillet set over medium-high heat, warm tortillas for 15 to 30 seconds per side. Assemble chicken in tortillas and serve with avocados, queso, onions, cilantro and lime wedges.

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