Mexican Tinga de Pollo {Authentic Mexican Chicken}

Step 1

In a medium stockpot, place chicken breasts and cover with water.  Salt generously and bring to a boil over high heat.  Once the water is boiling, cover and reduce to medium.  Check occasionally and skim any foam off the top of the water as it cooks.

Step 2

Cook the chicken for 15 minutes or until the internal temperature is 165°F.

Step 3

Once the chicken is cooked, remove it from heat, drain the water (save for broth if desired), and set the chicken aside to cool.

Step 4

While the chicken is cooking, place the tomatoes into a separate stock pot and cover them with water.  Bring to a simmer over medium heat and cook for 8 minutes until soft, but not mushy.  Remove from the water, and remove the peel if desired.  Set aside.

Step 5

In a large skillet, heat the olive oil over medium-heat and cook the onion until soft and translucent (5-6 minutes), stirring regularly.

Step 6

Into a blender or food processor, add the peeled tomatoes, garlic cloves, salt, black pepper, and chiles (see note for the number of chiles to add). Blend until smooth.

Step 7

Pour the tomato mixture into the skillet with the onions.  Add in the marjoram, oregano, and thyme then stir to combine.

Step 8

Reduce the heat to low and let the sauce simmer, stirring regularly, for 8 to 10 minutes until thickened.  Taste and add additional salt or black pepper if desired.

Step 9

Shred the chicken breasts and then add into the tomato sauce and stir to combine and coat well.

Step 10

Simmer for an additional 1-2 minutes to heat through then serve.