Tinga de Pollo and a Reading Adventure


Hey, Friends!

What’s up? Not much going on here other than a lot of procrastination with getting things done! I did see the entire first season of Call the Midwife. I love that miniseries-if that’s what it is. I had previously watched the whole season on tv but had missed two episodes. It is excellent. I am waiting for the library to get the second season so that I can watch that too.

I have  made my chicken for tacos the same way for the past 15 years or so. Little did I know that the chicken dish actually had a name to it. I guess I’ve been making a basic version of Tinga de Pollo without even knowing it. The only thing I never added were the herbs and the chipotle chile. I also used fresh chopped tomatoes which you can also do.

This chicken is delicious and could be used in tacos or on tostadas.

I could eat this out of the pan.

Tinga de Pollo


3 tablespoons olive or vegetable oil
1/2 white onion, slivered
2 garlic cloves, chopped
2 14.5 oz cans diced tomatoes (or about 4 lg. chopped tomatoes)
1/2 teaspoon crumbled dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 1/2 teaspoon sea or kosher salt, or to taste
1/4 teaspoon fresh ground black pepper, or more to taste
2 tablespoons sauce from chipotle chiles in adobo sauce
1 whole chipotle chile in adobo sauce, optional
5 cups cooked shredded chicken


Heat the oil in a large and deep pan over medium heat; once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until the onion and garlic mixture becomes fragrant and lightly browned, about 1 minute.

Add both cans of diced tomatoes, oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer, stirring now and then, until it seasons and deepens to a deep red color, about 10 to 12 minutes.

Add the shredded chicken and combine it with the sauce. Let it cook, occasionally stirring, until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.

Whether you serve this as a taco filling or on a tostada you can top with shredded lettuce and cotija or crumbled queso fresco. Add some refried beans or rice on the side and you are all set!

After you eat this delicious meal for lunch or dinner pick up a good book.I’ve kept up my reading so far no matter how slow it is!

Maya’s Notebook was an excellent read. The way it is written makes you clearly see everything that the main character sees and feel what she feels. It is the story of a young girl who goes through a very difficult life after her grandfather dies. It tells the story of how one can really hit rock bottom when they miss someone they love. The different characters are also described so well that you almost know them! I couldn’t put this book down.

Tomorrow should be a great day. I am so looking forward to spending time with family and friends!

Have a great day!



Recipe adapted from Pati’s Mexican Table




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