Tinga de Pollo

Name: Tinga de Pollo
Prep time: 10M
Total time: 40M
Yield: 4 Servings
Ingredients: 2 packets GOYA® Powdered Chicken Flavored Bouillon; 1 ½ lb. boneless chicken breast; 1 tbsp. GOYA® Extra Virgin Olive Oil; 1 medium yellow onion, chopped; 1 tsp. Minced Garlic; 2 Chipotle Peppers in Adobo Sauce; 1 tsp. Oregano Leaf; ½ tsp. Ground Cumin; 1 can Tomato Sauce; 1 tsp. Sea Salt; 1 package Corn Tortillas; 2 avocados, sliced; 1 cup Queso Fresco; ½ cup red onion, diced; ¼ cup fresh cilantro, chopped; Lime wedges

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Total Time

40m

Prep Time:10m

Yields:4 Servings

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Ingredients

2 packets

GOYA® Powdered Chicken Flavored Bouillon

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1 ½ lb.

boneless chicken breast

1 tbsp.

GOYA® Extra Virgin Olive Oil

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medium yellow onion, chopped

1 tsp.

GOYA® Minced Garlic

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

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1 tsp.

GOYA® Oregano Leaf

½ tsp.

GOYA® Ground Cumin

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1 can
(8 oz.)

GOYA® Tomato Sauce

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1 tsp.

GOYA® Sea Salt

1 package

GOYA® Corn Tortillas, (12 count)

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avocados, sliced

1 cup

GOYA® Queso Fresco, crumbled

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½ cup

red onion, diced

¼ cup

fresh cilantro, chopped

Lime wedges

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Directions

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.