Chicken Tinga (Tinga Poblana de Pollo) | Christopher Kimball’s Milk Street | Recipes, TV and Cooking
Our take on chicken tinga (poblana de pollo) makes an excellent filling for tacos. Poached, shredded chicken comes in a fresh tomato-chipotle chili pepper sauce
Keywords
- Milk Street
- Food
- Recipes
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Cooking tools:
- Instant-read thermometer
- Pot
- Saucepan
- Blender
- Fork
- Tongs
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Colander
Ingredients
- 1½ pounds bone-in, skin-on chicken breasts
- 1 large white onion, halved and thinly sliced, divided
- 6 medium garlic cloves, minced, divided
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